Crema de vie (Ponche cubano)

Ingredientes

• 1 1/2 cup granulated sugar
• 1 1/2 cup water
• 1 cinnamon stick
• 6 large egg yolks
• 12 ounces evaporated milk
• 14 ounces sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 cup white rum* (or more to taste)

Preparación

1. 1

   Make the cinnamon simple syrup. In a large saucepan, heat granulated sugar with water, and the cinnamon stick at medium-high heat, about 3-4 minutes, until all the sugar is dissolved. Transfer to a large measuring cup or bowl. Set aside and save the cinnamon stick.

2. 2

   Heat the milk. In a large bowl, place your egg yolks. Set aside. In a saucepan, heat up the evaporated milk at medium-high heat for about 4-5 minutes.

3. 3

   Temper the eggs. Slowly pour the heated evaporated milk over the eggs while whisking to combine. Be careful not to pour in too much milk at a time or you will get scrambled eggs and will have to start over. This skip will help reduce your risk of salmonella. Don't skip this step!

4. 4

   Blend the ingredients. Once the egg and milk mixture has cooled, transfer it to a blender then add the simple syrup, sweetened condensed milk, vanilla extract, and rum. Blend until all is well combined and frothy.

5. 5

   Chill the eggnog. Transfer to a large bottle or swing-top bottle, add the cinnamon stick, and place in the fridge for 1 hour to chill or overnight. Stir before serving. Enjoy!