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Black Velvet
December 16, 2012 – 3:09 pm | 17 Comments

Childhood memories are vivid, almost indescribable in their detail, and impossible to forget. A Christmas memory I have is that of a black velvet dress  a family friend gave to me for my seventh Christmas.
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Submitted by on November 30, 2009 – 6:38 am9 Comments

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)

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