La Créme de Vie or Cuban Egg Nog is another one of those homemade aperitifs commonly enjoyed during the Cuban holidays, especially Christmas and and New Year’s Eve. Drink and enjoy !!!!
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
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. Put the egg yolks in a blender and mix with the condensed milk.
Slowly add the evaporated milk and mix completely. Flavor with the vanilla.
Pour the mixture into the sugar-water and mix together.
Finally stir in the rum (as a preservative.
Makes about 5 cups, or two and a half bottles.
CubaRecipes.org, December 31, 2014