I love anything made with sweetened condensed milk.
There. I said it.
One day I will post an ode to sweetened condensed milk, but today’s not that day. Today I want to share my family’s super-secret recipe for Crema de Vie or Cuban Egg Nog.
Yes, Cuban Egg Nog. I know. Shut up.
I usually start making a couple of bottles around Thanksgiving weekend for the family. But then as it gets closer to Christmas I make vats of the stuff to give away.
I suppose making cookies would be way easier, but the packaging for the Crema de Vie is so much more sophisticated. Besides, it’s incredibly delicious in all its sweetened-condensed-milk-and-rum splendor.
You can make it a few weeks ahead. It should keep in the refrigerator for about 2 months. At least for the people who have that kind of self-control. (That is sooo not me.) You see, the rum acts as a preservative…for the egg nog I mean. =D
Crèma de Vie (Cuban Egg Nog)
1 can sweetened condensed milk
1 can evaporated milk
6 egg yolks
2 cups sugar
1 cup water
1 tsp. vanilla
½ cup white rum
1) Mix the sugar and water together over very low heat, stirring constantly until the sugar dissolves – about 3 minutes. It has to be just low enough so that the sugar doesn’t carmelize, but makes a thick sugary water.
2) Put the egg yolks in a blender and mix with the condensed milk.
3) Slowly add the evaporated milk and mix completely.
4) Flavor with the vanilla.
5) Pour the mixture into the sugar-water and mix together.
6) Finally stir in the rum (as a preservative, remember?)
Makes about 5 cups, or two and a half bottles.
Regarding the “packaging” – I got these beautiful bottles from Pier One Imports, but I also go to my local wine cellar and ask them for their empties (which they are happy to unload for free!) and I just buy fresh corks. You can get a bag of corks from Michael’s.
Add a decorative label and a ribbon and you’ve got a classy, one-of-a-kind, such-a-fun-departure-from-cookies gift. Did I mention it has condensed milk and rum?
(This recipe was originally posted on MBFCF)