Recipe courtesy of
Widza Gustin
for
Food Network Kitchen
Recipe courtesy of
Widza Gustin
for
Food Network Kitchen
Watch how to make this recipe.
Cremasse
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- Level: Easy
- Total: 5 hr (includes chilling time)
- Active: 45 min
- Yield: 16 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 34 servings
- Calories
- 358
- Total Fat
- 26 g
- Saturated Fat
- 20 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 1 g
- Sugar
- 18 g
- Protein
- 6 g
- Cholesterol
- 45 mg
- Sodium
- 64 mg
Cremasse (sometimes spelled cremas or kremas) is a traditional Haitian drink that’s shared with family and friends, usually at the holidays. It’s similar to eggnog and other festive winter drinks but doesn’t contain eggs. After years of observing how my family made this drink, I decided to create my own version, incorporating some spices, like cardamom and tarragon, not well known in Haitian cuisine but that uniquely enhance the flavor of the cremasse. Although most recipes for this popular drink have you simply dumping all the ingredients together, I find infusing the spices into the cream at the beginning intensifies their flavor. And in case you’re wondering about the difference between rum and rhum: Rum is made from molasses, while rhum is made directly from sugarcane. Rum is typically sweet and syrupy, while rhum has more of a punch with herby, earthy flavors. Haitian rhum is often aged for as much as 8 years in oak barrels for even more flavor. I used rhum to both spike this drink and to make rhum-soaked raisins to add to it, a touch that’s not traditional, but gives you a nice boozy surprise at the bottom of your glass. Do seek out aged rhum for this festive drink for a true Haitian experience.
- Level: Easy
- Total: 5 hr (includes chilling time)
- Active: 45 min
- Yield: 16 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 34 servings
- Calories
- 358
- Total Fat
- 26 g
- Saturated Fat
- 20 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 1 g
- Sugar
- 18 g
- Protein
- 6 g
- Cholesterol
- 45 mg
- Sodium
- 64 mg
Ingredients
Directions
- Combine the raisins and 1/2 cup rum in a small bowl. Set aside.
- Combine the heavy cream, coconut milk, evaporated milk, allspice, cardamom, cinnamon sticks, star anise, bay leaves and tarragon in a medium stockpot. Bring to a rolling boil over high heat, stirring frequently, then reduce the heat to low. Simmer over low heat, stirring about every 15 minutes with a heatproof spatula to prevent scalding, until reduced by about half, 1 hour and 45 minutes to 2 hours. Strain through a fine-mesh sieve into a 4-quart container. Discard the solids.
- Whisk in the sweetened condensed milk, coconut cream, almond extract, grated nutmeg, vanilla and lemon zest and juice. Cover and refrigerate until chilled, at least 2 1/2 hours but preferably overnight.
- Mix in the remaining 1 cup rum and stir until combined. Divide the raisins among serving cups and pour the cremasse over top. Serve with ice and garnish with freshly grated nutmeg, if desired. Cremasse will keep refrigerated for up to 4 days.
