I'll Drink to That!...Homemade Kremas

Kremas is a cream liqueur popular in the Haitian culture.  It's usually homemade, but I'm beginning to see commercial versions of this creamy drink. In my family, my Aunt Yolene was responsible for making Kremas for every family event, and there was always leftovers to keep around when an unexpected guest popped over to say hello.  

Now, my mother just reminded me that my aunt would make a thickened syrup from heated water and sugar. I've been scouring the net looking for what looks like an authentic recipe, and everything we come across...well, just isn't. Still, the one I'm sharing with you below at least tastes as close to my Aunt Yolene's Kremas. ENJOY! 

This recipe will serve as the base for my Kremas Bread Pudding for New Year's! I've made the Kremas recipe below, but never tried a bread pudding custard with this. I'm a bit nervous, but I'm imagining a tasty result!

Ingredients

3 (12 oz) cans of sweetened condensed milk
2 (12 oz) cans of evaporated milk
1 (14-ounce) can unsweetened coconut milk
1 (15 oz) can cream of coconut
1 tsp vanilla extract
1 tsp almond extract
1 anise star
1 tsp cinnamon
1 tsp grated nutmeg
1 lime, zest and juice
1/4 cup Rum, I use Barbancourt Haitian Rum...and I usually put a little more depending on how I feel

Directions

Mix all ingredients in a large pot and pour into bottles.

NOTE:  I'm still searching the recipe that my Aunt use to make. Unfortunately, I can no longer ask her myself, and my Mom just doesn't remember...she was always on pastry duty! I guess that's where I get my love of all things baked from!   :-)

Bread Pudding: Kremas Bread Pudding

Ingredients

1/2 cup raisins
Haitian Rum, enough to submerge and soak the raisins

Day old loaf of french bread
1 stick unsalted butter

Kremas Custard:
4 egg yolks
8 oz heavy whipping cream
8 oz cans of sweetened condensed milk
8 oz can unsweetened coconut milk
8 oz can cream of coconut
1 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1 star anise, ground
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 lime, zest and juice
pinch salt

Icing:
1 cup powdered sugar
1/4 cup coconut milk
4 ounces cream cheese, at room temperature
1 teaspoons pure vanilla extract
1 lime, juiced
3 tablespoon water, plus extra, as needed

Directions

In a small bowl, soak the raisins in the dark rum.

Coat baking pan using the stick of butter.

Melt the remaining stick of butter in a sauce pan.

While the butter is melting cut the loaf of bread into 1 inch chunks. Transfer bread into a bowl, and pour melted butter over the bread.  Set aside.

In a mixing bowl, lightly beat the eggs until just broken.

Strain and reserve the rum from the raisins.  Mix together 1/2 of the raisins, all of the rum, and all of the remaining ingredients through the pinch of salt.

Pour the custard mixture over the bread. Make sure that every piece of bread is crushed, coated, and submerged in the custard.

Pour this mixture into the buttered baking pan.  Top with the remaining raisins. Cover with plastic wrap and place in the refrigerator for at least 8 to 12 hours to allow the bread to fully absorb the custard.

Preheat oven to 350 degrees F.

Bake at 350 degrees for 60 minutes, or until top is golden brown and edges pull away from the pan.  Allow to cool about 10 minutes. Custard will completely set during cooling.

While the bread pudding is baking prepare the icing.

In a food processor, combine All of the ingredients except the water.  Process until smooth, adding more water, 1 teaspoon at a time, until the icing is pourable. Pour the icing over the bread pudding and allow to set for 20 minutes or more before slicing.