Haitian Cremas

Haitian Cremas


1 L of a neutral, high-proof spirit (e.g. white rum, grain alcohol)

2 cups granulated sugar
1/4 cup water
3 cinnamon sticks
14 oz sweet condensed milk
12 oz evaporated milk
15 oz cream of coconut
2 tbsp vanilla extract
1 tbsp almond extract
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp salt
Zest of 2 limes


Combine granulated sugar, cinnamon sticks, and water in a saucepan and place on low heat. Allow sugar to fully dissolve, being careful not to brown. Once simple syrup forms, remove from heat, carefully pour into a large bowl, and cool.

Once syrup cools (you may notice some crystallization), whisk in Everclear (note: this grain alcohol is incredibly flammable, so prepare away from heat). When alcohol and syrup are fully combined, vigorously whisk in sweetened condensed milk in a steady stream (this will avoid the milk curdling). Repeat with evaporated milk and coconut cream. Add lime zest, vanilla and almond extracts, nutmeg, cinnamon, and salt. Set aside for 1-2 hours to allow flavors to meld. Strain through a fine mesh sieve and pour into glasses. Garnish with ground nutmeg and serve. Store any remaining cremas in glass bottles in a dark, cool place.

Recipe courtesy of Largeup.com .