If you grew up in Trinidad, this is a core cultural artifact. People remember who in their family makes it best. Each household personalizes it with their own ratios and flourishes. It’s usually made days before Christmas, then poured into recycled glass rum bottles and gifted, chilled, and sipped in small glasses (but you end up going back for more). This is one of the most important taste memories of the Caribbean holiday table.
Yield: 2.5 quarts/10 cups (10 to 12 servings)
Total Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 12 to 15 minutes
Ingredients
- 6 large fresh eggs
- 2 (14 oz / 396g) cans sweetened condensed milk
- 1 (12 oz / 354 ml) can evaporated milk
- 1 cup whole milk
- 1 ½ cups dark rum (or to taste; Angostura 1919 is common; higher proof works beautifully)
- 1 teaspoon vanilla extract
- Fresh grated nutmeg, to taste (start with about ½ teaspoon then adjust up)
- 2 to 3 dashes Angostura bitters
- Small pinch kosher salt
Preparation
Step 1
In a medium pot, whisk eggs and evaporated milk together well.
Step 2
Place pot over low heat and cook gently, stirring constantly, until the mixture just thickens slightly (it should be “steamy” and at about 170 to 175°F / 77 to 80°C if you like thermometers). Remove from the heat.
Step 3
Stir in condensed milk, whole milk, vanilla, nutmeg, bitters, and pinch of salt. Cool mixture to room temperature, then whisk in rum. Taste and adjust rum and nutmeg to your preference.
Step 4
Chill for a minimum of 4 hours; overnight is best. Serve in small glasses with a fresh fine grate of nutmeg on top.