I’ll always remember the first time I had Crema de Vie (or Cuban Egg Nog). It was at my Tia Belen’s house in Miami and I had been deemed *old enough* by my parents to get my first taste.
Let me tell you, I was hooked!
Creamy, delicious, and spiked with rum, it tasted more like a forbidden milkshake.
Now, every year, I make my own Crema de Vie for my family and friends, and it’s my most requested newsletter recipe.
Here’s what you’ll need to make your own (You’re welcome!). Yield: Approximately 5 cups (enough to fill 2½ bottles)
- 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
- In a small saucepan over very low heat, combine sugar and water. Stir continuously until sugar dissolves completely, about 3 minutes. Keep the heat low enough to prevent caramelization – you want a thick, sugary syrup.
- Add egg yolks and condensed milk to your blender and blend until smooth.
- With blender running on low, gradually pour in the evaporated milk until fully incorporated.
- Add vanilla and pulse briefly to mix.
- Transfer mixture to a large bowl and stir in the sugar syrup until well combined.
- For longer shelf life, stir in the rum (plus it’s yummy!)
