Crème de Vie (Cuban Egg Nog)1 can sweetened condensed milk
Marta's Cuban-American Kitchen
 •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. =D)

Makes about 5 cups, or two and a half bottles.