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Baba au Rhum

Serves 4 to 6 Dessert vegetarian, Desserts

Baba au Rhum

Baba au Rhum finds its roots in the everyday kitchens of Lorraine and Alsace, regions in northeastern France where this rum-soaked cake often makes an appearance after a hearty meal. It's a staple in family cooking, where its inviting aroma signals a comforting conclusion to the day's dining.

The experience of a well-made Baba au Rhum is one of indulgent simplicity. Its tender crumb, infused with the warmth of rum, mingles with the richness of whole milk or cream, sugar, and a hint of vanilla. The butter adds a luxurious finish, while the eggs provide a gentle lift, creating a dessert that feels both generous and familiar.

Ingredients

  • 2 cupswhole milk or cream
  • 1/2 cupsugar
  • 3eggs
  • 1 tspvanilla extract
  • 2 tbspbutter

Method

  1. In a medium saucepan, gently heat 2 cups of whole milk over low heat until it is warm but not boiling. You should be able to dip your finger in without discomfort. This helps to dissolve the sugar smoothly in the next step.
  2. Gradually add 1/2 cup of sugar to the warm milk, stirring continuously with a wooden spoon until the sugar is completely dissolved. The mixture should appear smooth and slightly thickened, with no granules of sugar visible.
  3. In a separate bowl, beat 3 eggs until they are well combined and slightly frothy. Slowly pour the warm milk mixture into the eggs, whisking constantly to prevent the eggs from curdling. The resulting mixture should be smooth and uniform in color.
  4. Return the mixture to the saucepan and place it over low heat. Stir constantly with a wooden spoon until the custard thickens enough to coat the back of the spoon. Be careful not to let it boil, as this can cause curdling.
  5. Once thickened, remove the saucepan from heat and stir in 1 teaspoon of vanilla extract and 2 tablespoons of butter. Continue stirring until the butter is fully melted and incorporated, giving the custard a glossy finish.
  6. Pour the custard into a prepared mold or baking dish. Allow it to cool at room temperature until it firms up slightly, then transfer it to the refrigerator to chill completely. The custard should be set and hold its shape when unmolded.
  7. To serve, gently unmold the chilled Baba au Rhum onto a serving platter. If desired, you can finish with a drizzle of rum sauce or a sprinkle of sugar for added sweetness. Serve chilled to enjoy the creamy texture and rich flavors.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

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