Brazo Gitano with Ponche Crema Sauce

Name: Brazo Gitano with Ponche Crema Sauce
Ingredients: 1 (14-ounce) can sweetened condensed milk; 6 eggs, divided; 6 tablespoons sugar; 1 teaspoon vanilla paste or extract 5 tablespoons cake flour, sifted; 1⁄2 teaspoon salt; 1⁄2 teaspoon baking powder Powdered sugar for dusting Maldon salt for sprinkling; 1 cup whole milk; 1⁄2 cup evaporated milk; 4 egg yolks; Seeds of 1⁄2 vanilla bean; 1⁄2 teaspoon grated nutmeg; 3⁄4 cup sweetened condensed milk; 1⁄3 cup Santa Teresa rum; 1⁄4 teaspoon salt; Candy thermometer

thelocalpalate.com

Pastry chef Claudia Martinez has her own take on brazo gitano, inspired by her Venezuelan heritage and the holidays with her family.

View full recipe on thelocalpalate.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thelocalpalate.com.

Share this recipe:

Cooking tools:

Stand mixer
Candy thermometer
Offset spatula
Bench scraper
Fine-mesh sieve
Sifter
Oven
Stove
Saucepan
Mixing bowl
Whisk
Baking sheet
Parchment paper
Plastic wrap
Chef's knife
Spatula
Measuring cup
Measuring spoon
Refrigerator

Ingredients

1 (14-ounce) can sweetened condensed milk
6 eggs, divided
6 tablespoons sugar
1 teaspoon vanilla paste or extract 5 tablespoons cake flour, sifted
1⁄2 teaspoon salt
1⁄2 teaspoon baking powder Powdered sugar for dusting Maldon salt for sprinkling
1 cup whole milk
1⁄2 cup evaporated milk
4 egg yolks
Seeds of 1⁄2 vanilla bean
1⁄2 teaspoon grated nutmeg
3⁄4 cup sweetened condensed milk
1⁄3 cup Santa Teresa rum
1⁄4 teaspoon salt
Candy thermometer