Cuban Crema de Vie recipe - How to Make Cuban Eggnog
courtesy of the
Cocina Cubana Club founded by Pascual Perez &
Here's a recipe for a Cuban holiday classic from
Martinez. Crema de Vie can be enjoyed any time of year, though
it is an especially popular after-dinner drink during the Christmas
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
This recipe and the following info on using raw eggs were two
messages posted in the Akaka Falls Inn Cooking Club by Oscar and me some time ago. It is another one of those homemade
aperitifs that were so popular in Cuba.
For the uninitiated this is a sort of traditional Cuban after dinner
One can condensed milk
One can rum
One can simple sugar syrup*
* Using the empty condensed milk can, mix:
Two cans white sugar
one can water
Boil until it becomes a syrup. Let cool and
discard cinnamon stick and lemon rinds.
Mix all ingredients in a bottle along with two egg yolks (whipped)
and two or three large sticks of cinnamon.
Refrigerate for two or three days and it is ready to drink.
WARNING: It is SWEET and it can be habit forming (you just can't put
it down). Serve in shot glasses and sip. It is good anytime. Yields about 12 servings.
Notes on Safe Egg Yolks:
Heat 2 egg yolks and 1/4 cup of liquid from the recipe, add 1/2 tsp
sugar in a small skillet over very low heat, stirring and scraping
the bottom of the pan constantly with a spatula. At the first sign
of thickening, remove the pan from the heat, but continue stirring
and dip the pan bottom in a larger pan of cold water to stop the
cooking. Use in the recipe instead of raw yolks.
Destroying bacteria is a matter of both time and temperature. You do
not even have to get the yolks to the salmonella instant-kill
temperature of 160°F (71°C). Holding them at slightly lower
temperatures for several minutes is just as effective. Yolks are
pasteurized by holding them for 3.5 minutes at 140°F (60°C), which
is not very hot - hot tap water is in this range. Eggs don't scramble
(cook) until about 180°F (82°C). So there is some margin here.
CookWise by Shirley O. Corriher (page 195).
P.S. It is well worth the effort to go through the pasteurization of
the eggs. The Crema de Vie is very good!
Main Cuban recipe pages:
• soups •