Your requested recipe from Cuban Cookbook
Crème de Vie - Crème de Vie
by Marta's Cuban-American Kitchen
Crème de Vie
Serves: 4
Notes:
This is the Cuban version of Egg Nog
Directions:
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.
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