Crème de Vie (The Cuban version of Egg Nog)

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

  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

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