Caramel Rum Babas
Prep
20 mins
Cook
40 mins
Servings
4
Difficulty
Easy
These Caramel Rum Babas are one of my favorite treats to whip up when I want something fancy that doesn't require hours in the kitchen. The whole process takes just an hour from start to finish, making them perfect for unexpected guests or a weekend indulgence. Butter, the star of this recipe, contains butyric acid which supports digestive health while adding that rich, luxurious flavor we all crave. What I love most is how simple the ingredients are; you probably have everything in your pantry already. The combination of warm caramel sauce and rum creates an elegantly moist cake that tastes far more complicated than it actually is.
Ella x
Ingredients
- 250 gall-purpose flour(null)
- 200 ggranulated sugar(null)
- 150 gunsalted butter(null)
- 4 nulleggs(null)
- 250 mlmilk(null)
- 60 mlrum(null)
- 1 mlvanilla extract(null)
- 5 gsalt(null)
- 150 mlcaramel sauce(null)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Use a rack to ensure even baking.
- 2
In a large bowl, whisk together the flour, sugar, and salt.
Tip: Use a whisk to incorporate the dry ingredients.
- 3
Add the softened butter and mix until the mixture resembles coarse crumbs.
Tip: Don't overmix the dough.
- 4
In a separate bowl, whisk together the eggs, milk, and vanilla extract.
Tip: Use a hand mixer for a lighter batter.
- 5
Gradually add the dry ingredients to the wet ingredients and mix until a smooth batter forms.
Tip: Use a spatula to scrape the sides of the bowl.
- 6
Pour the batter into a 12-cup muffin tin and bake for 20-25 minutes, or until golden brown.
Tip: Don't open the oven door until the baba is done.
- 7
While the baba is baking, heat the caramel sauce in a saucepan over low heat.
Tip: Use a thermometer to ensure the caramel doesn't burn.
- 8
Remove the baba from the oven and let it cool for 5 minutes.
Tip: Use a spatula to gently loosen the baba from the tin.
- 9
Drizzle the caramel sauce over the warm baba and serve immediately.
Tip: Use a spoon to drizzle the caramel evenly.
- 10
If desired, sprinkle a pinch of rum on top of the baba and serve.
Tip: Be cautious, as the rum will be warm.
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