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Creme de Vie



Crème de Vie

For the syrup:
2 cups sugar
1 cup water
1 cinnamon stick
1 piece of lemon (green) peel

To finish:
2 cans condensed milk
1 can evaporated milk
8 egg yolks only
1 teaspoon vanilla extract (the one that comes from Santo Domingo is the best)
1 cup of white Bacardi rum or more to taste


For the syrup:
Make a medium heavy syrup, remove the cinnamon stick and the lemon peel, then let it cool while preparing the next step.

To finish:
In the blender mix the milks, eggs and vanilla, add to syrup and add rum, stiring until everything is mixed together, put in crystal bottle and refrigerate for at least 24 hours then enjoy.

Serve as small shots and top with powder cinnamon or nutmeg or nothing.

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Nutritional Information
Per Serving

no nutrition information available

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