2 egg yolks, beaten
1 (12-ounce) can evaporated milk
1 (13.5-ounce) can cream of coconut
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1 (14-ounce) can sweetened condensed milk
1 cup white rum, or to taste
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves and/or 1/2 teaspoon ground nutmeg
2 teaspoons pure vanilla extract
Makes 12 (4-ounce) servings.
Combine egg yolks with evaporated milk in a heavy saucepan over medium heat. Whisking constantly, cook until mixture reaches 160 degrees on an instant-read thermometer and will coat the back of a spoon. Transfer to a large mixer bowl and add remaining ingredients. Beat 3 minutes. Pour into a glass decanter, cover tightly, and chill thoroughly.
Nutritional information per serving: 305 calories (36 percent from fat), 12.5 g fat (8.9 g saturated, 2.4 g monounsaturated), 59.3 mg cholesterol, 6.9 g protein, 30.3 g carbohydrates, 0.8 g fiber, 107.1 mg sodium.
The Cuban variation on the theme is creme de vie, for which a reader told us she obtained a recipe at the 1935 inauguration of a Bacardi museum in Santiago de Cuba. That version calls for 6 egg yolks, a can of condensed milk, half a bottle of white Bacardi rum, lime juice to taste and 1 pounds sugar melted to just before caramelizing.