VENEZUELAN EGGNOG - PONCHE CREMA

Steps:

• In a medium pot over medium heat, combine the flan mixture (from the box) and milk. Stir constantly. Let cook about 5 minutes until the mixture begins to thicken. Let sit for 10 minutes. Place it in the refrigerator for 2 hours until set completely.
• In a blender add the curdled flan, condensed milk and rum. Process until everything is well incorporated.
• Using a funnel transferred the eggnog to a glass bottle, cover and keep refrigerated.