In Food Recipes

Kremas (Cremas)- Recipe and pics included


My brother and his wife came to visit today and she took the last drop of my Kremas. So I had no choice but to make this post today or it wouldn't happen until God knows when ...



I love Kremas. Pure and simple, but every time I look for recipes online (because my mom does not deal with measurements) I can never find a recipe how my mom does it. So, I'm putting the simplest form of mine out there. This is (mostly) how my mom taught me and she makes the best kremas you'll ever taste :)
For those who do not know Kremas is like the official wedding drink of Haitians... People fight for it, hide it, and share it (hehe). It's that goodness that you get on special occasions, during happy times, and oh did I mention that it's mostly sugar and a dash of alcohol? Yeah so that's your under 21 warning lol

Ingredients
meat of 2 coconuts- grated
1/2 gallon of milk
2 cans of condensed milk
2 cans of evaporated milk
4 cups of sugar (see note)
2 Tbsp vanilla
~ nutmeg
~ cinnamon
zest of  a lime (optional)
Real Haitian liquor or 153 proof  if you cant find it

Instructions
Step 1. Boil the 1/2 gallon of milk  along with cinnamon sticks for 15-20 minutes- Let cool completely

Step 2. grate coconut or I suppose you can buy it like that?

Step 3.Put milk in a large bowl and add grated coconut

Strain mixture into another bowl
Step 4. Add sugar- lots of it
Step 5. Add cinnamon, nutmeg, and lime zest
Stir the mixture with wooden spoon (my mom swears that the wooden spoon is important) and let mixture sit for a little bit I usually leave it overnight so the sugar can "fonn" which i guess means mostly dissolved

Step 6. Strain mixture one last time



Step 7. Add evaporated milk and then condensed milk
Step 8. Add vanilla and lastly add your liquor and I supposed you can leave it out if you dont drink alcohol but that would defeat the purpose for me lol.

and Voila!
Real Haitian Kremas

This made enough for
 So reduce to half if you dont want as much

Note:  I ended up puttling more sugar than I measured because my mom thought it wasn't "pwes" enough meaning it wasn't thick enough and the sugar is mostly what adds the thickness
So that's it! Hope you enjoy

P.S. I know I promised the recipe for Macaroni and Cheese. It's coming really soon, I just need to get pictures and we'll be set...For real this time :)

Related Articles

46 lovely comments:

  1. Good morning,

    I would love to use your recipe. I am doing a wedding and I an trying to figure out what was the volume of this recipe...I need about 10 gallons....

    ReplyDelete
  2. wow I totally missed your comment! Umm I made a little over 2 pints because the bottles I used to store it were 1 pint each. That's about 20 oz So a gallon would be 6x that. You'll be making a lot! Good luck with the wedding ( I love weddings) and thanks for checking out the recipe.

    ReplyDelete
  3. Hi,

    I just have a few questions on your recipe, hope you can help.
    1-Do you use just the regular milk that we buy from the supermarket to boil it?
    2-I'm assuming you live in the USA, where do you purchase the real Haitian alcohol? I usually use white rum (barbancourt) to make mine.
    3-Does your recipe thicken without lime juice? I was thought that the lime juice is what thickens the kremas.
    Hoping to hear from you soon.

    Thanks!

    ReplyDelete
    Replies
    1. Hi there anon, thanks for stopping by
      1. yes i live in the US and yes I use regular store bought gallon milk.I'm in Florida and use 2% Publix milk( red). None of that lowfat, skim business lol.
      2. In most places, the closest you can find to the Haitian alcool is the 153 proof. I've also used a jamaican one that worked pretty well. I dom't have the name right now but i will update my post if I find it again. It also never hurts to check local Haitian stores if there are any near you.
      3. I don't use lime juice and yes it thickens... it's really the sugar...

      Delete
    2. You dont have to Use the supermarket milk(1/2 gallon milk) .....you can use condensed milk Nd if you cannot find the real Haitian Alchool like (Clairin Nazon) you can use the Jamaican Rhum ok so you don have to use lime Juice its better if you use Orange Juice like (zoranj su)

      Delete
    3. I never heard about zoranj sure in cremas, is it good?

      Delete
  4. Wow! I followed your recipe and it came out great!! only difference I added an extra can of coconut milk and the 12oz coconut cream from Goya. It made it really delicous since I couldn't find real coconut in my area. My daughter who was born here made it with your recipe and she enjoy making it. She really felt Haitian and accomplished:))). Merci!!

    Marylanders!!!

    ReplyDelete
    Replies
    1. awww Im glad you ladies tried it. My mother make it a bonding time too. It's definitely more fun that way. Thanks for commenting :)

      Delete
    2. How do you store it.I want to give this as favors at my wedding .As a suprise to my fiance's family and friends.

      Delete
  5. From Marylanders Note:

    As part of my kitchen tradition, we always lick the nestle can after we pour the condensed milk. It's a Haitian thing in my home to do. Lastly, after you broiled the milk, make sure you eat the cream on the top, its great too hehe..Ok, my daughter and I who's 15 y/o we also fought for the cream, she refuses the smaller cream. Its one way to have fun in the kitchen with your children.

    Happy Holidays to All

    Marylanders.....

    ReplyDelete
  6. how many cinnamon sticks and nutmeg?

    ReplyDelete
    Replies
    1. At your discretion... I put from 4- 6 sticks depending on the sizes. 2 tsp nutmeg

      Delete
  7. Thanks for the recipe. I remember every christmas, our job was to great the coconut and open the condensed milk not the evaporated, simply we used to find for the can to we could lick it...Lol. when I came in here, it was really hard for me to find the Haitien alcohol. I thank you so much for breaking it down for me step by step.

    Merry Christmas and have a prosperous year to all my Haitians folks!!!

    ReplyDelete
    Replies
    1. If it's too watery, how do I thick it

      Delete
  8. I've been looking for a recipe forever because I cant find cremas in toronto... thanks going to try it

    ReplyDelete
  9. I found that Wray & Nephew White Overproof Rum gives it a good flavor. I dont have access to coconuts so I use coconut cream. The recipe I use is as followed:

    1 can of evaporated milk
    3 cans of sweetened condensed milk
    1 can of coconut milk
    1 can cream of coconut
    1.5 tsp vanilla extract
    2 tsp almond extract
    1 tsp ground anise star
    1 tsp ground cinnamon
    1 tsp grated nutmeg
    1 lime zest
    1/2 lime juice
    1/2 bottle of the liquor mentioned above.

    It tastes great but it is not thick. What do you suggest? Should I do a whole lime juice or add sugar or both. Please help

    Pipo

    BTW what brand/type of liquor is the 153 proof? I tried Barcardi 151 in there and it did not taste good

    ReplyDelete
    Replies
    1. I think it was actually Wray and Nephew! I'm making this again so I'll post the one I use when I get it

      Delete
    2. maybe try to add a little flour beating very fine with water . and add to mixture. sometimes my mom does it like that

      Delete
    3. Do not put flour in kremas nor boil milk...use more condenced milk and less regular milk and when adding liquor stir very lightly cause the alcohol will thin it out

      Delete
  10. I just finish making the cremas with your recipe and added coconut rum cream and it tastes excellent. Thanks a bunch and Happy Holidays!!!!!

    ReplyDelete
  11. I'm going to try it and I will ad coconut flakes and strained it out

    ReplyDelete
    Replies
    1. Yes do and let me know how it turned out!

      Delete
  12. Thanks n u r beautiful holla

    ReplyDelete
  13. Hello: I m a fan of your truly. I have 2 questions today. I made some kremas, I had some with my family and save some in a bottle. few weeks later when I went to get some from the bottle, it was hard thick. why is that?
    my second question is can you tell me the recipe and how to prepare (douce lait)? it s a haitian goodies kinda like, douce kokoye or douce pistache, but not.

    ReplyDelete
    Replies
    1. yes it thickens over time. It's still good though and it's just the top that gets stuck. you need to find something you can push down in the bottle. something like a straw but maybe with more weight? I hardly keep mine for long so I haven't had that problem. I hope it worked out well for you. Thanks for being a fan that made my day :)

      Delete
  14. Hi, i want to make this as a surprise to my parents ad well as share with my friends.
    I have a question that might sound stupid, but you never know.
    When leaving overnight, put in fridge right? covered?
    Merci =)

    ReplyDelete
    Replies
    1. Actually good question. I leave it out, covered. I dont think the sugar would dissolve as well cold. Let me know how it turns out

      Delete
  15. You're supposed to use dulche de leche
    It gets the right consistency instead of sugar

    ReplyDelete
  16. Hello I just wanted to know what type of alcochol that you used like what was the name. I've never made Kremas before so I want everything to be down to the T...

    ReplyDelete
  17. I'm Haitian you can use Wray and Nephew, Jamacain, Appleton and of course Barbancourt. Any strong rum will do the job.Great Tutorials! Represent our drink well : )

    ReplyDelete
  18. I am a Kremas lover. Your recipe is great and simple. Keep the good work.

    ReplyDelete
  19. Hi,

    Would you happen to have a recipe for Haitian liqueur as well? Happy Holidays! Thanks.

    ReplyDelete
  20. Great recipe it came out delicous and authentic tasting for me. That coconut though. Took forever to grate. You can probably get away with just on grated coconut if your in a time crunch or lazy :)

    I followed the recipe, but in addition to the grated coconut I used a can of cream of coconut. I used all the thick cream on the top of the can and just a little of the liquid so it would not reduce the thickness much.

    Also I did not use any sugar just sweetened condensed milk(many like 6+ cans) They control the thickness so add until you reach your desired thickness. also I used about 3/4 of the amount of milk and used more evaporated milk instead.

    I also used clear Barboncout Rum. Almost the entire bottle. It reduces thickness quite a bit which is why I needed so many sweetened condensed milks. It was still not as strong as I would have liked so if you can find the overproof rum I recommend it. It will also help with keeping the thickness.

    FYI after 2-3 days of sitting on the counter covered my kremas got 3-4 times as thick :) keep that in mind when you make it. But I love it very thick.

    ReplyDelete
  21. If I can't find the suggested alcohol am I looking for light or dark rum?

    ReplyDelete
  22. Dark, aged rum like Barbancourt. Good old Haitian rum now sold at some wines & spirits in Philly. You can buy anywhere in New York otherwise order online. Good luck

    ReplyDelete
  23. S. Please I have a question.can you tell me if the cremas never split in two with your recipe, mean the cremas stays on top and the bottom looks like .lclear water and sometimes become hard, how long can we keep it?

    ReplyDelete
  24. Thank you for posting your recipe but I just wanted to mention that you do not necessarily have to use regular milk... in fact I've never used it. All you need is evaporated and condensed milk, also you can use a blender to blend the coconut instead of grating it (less time consuming)...blend the coconut with evaporated milk, squeeze the milk out than rinse it with alcohol.
    these are the ingredients I use for my cremas:
    coconut milk (blended or grated)
    sugar
    condensed milk
    evaporated milk (I like carnation)
    cinnamon stick grated or powdered
    fresh grated nutmeg
    Haitian vanilla essence
    zest of a bergamot (fresh lime can be substituted if you can't find bergamot)
    Juice of a lime (for thickness)
    alcohol (Haitian clairin or everclear)

    Stir it very lightly once the alcohol is added , if needed, another table spoon of lime juice can also be added to maintain thickness. Also, I use a very thin material (grepe) to strain my cremas. I've use it at wedding receptions as gifts and people always like it.

    Good luck everyone and Happy holidays!

    ReplyDelete
  25. Lillie Can you tell me the measurements for your Kremas... thank you so much

    ReplyDelete
  26. WOW... your recipe is awesome! (I always like to see how it used to be made) but it's too time consuming for me... I'm lazy, LOL I found a recipe in a Haitian cookbook that everyone loves!
    2 cans evaporated milk
    4 cans sweet condensed milk
    1 can cream of coconut
    1 tsp vanilla extract
    1 tsp almond extract
    1 tsp cinnamon
    1 tsp grated/ground nutmeg
    1 lime, zest and juice (zest optional)
    1 anise star
    One bottle of Barbancourt Haitian Rhum
    if you like it thick, you try adding more condensed milk or lime juice...I've already been told it's strong so I'm not going anywhere near the everclear... LOL

    ReplyDelete

Saw Panse?

A l'Haitienne 2011. Powered by Blogger.

About