rum recipes

Rachael Ray's hot buttered rum from Food Network is a classic warm drink to serve at a holiday party.

Hot Buttered Rum

dark brown sugar

(1 stick) unsalted butter, room temperature

honey

cinnamon

nutmeg

cloves

salt

spiced rum

water

cinnamon,

Food Network Rachael Ray Hot Buttered Rum

Using an electric mixer, beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until blended and smooth. Transfer the mixture to a 4-cup (or larger) measuring cup. Add the rum and then 2 cups of boiling water. Stir until the butter mixture dissolves. Divide the buttered rum among 4 mugs. Garnish with the cinnamon sticks and serve.

This is a delicious warm treat, especially at holiday time!  I added 1 t. Vanilla paste (Neilson Massey) which smoothed it out wonderfully. I plan to give the butter base as a gift in a cute jar, with a nice bottle of rum and some cinnamon sticks tied around the neck of the bottle.

Wow! This is great! I think the honey is what makes this. I will definitely do it again.

Really, really good. If your brown sugar is hard, no problem.  Just melt it all with the hot water and it works just fine.

Really good. I suggest adding 1 cup of rum.

So delicious, my sister in law made this at christmas ,it was a big hit.

I don't tolerate alcohol well so next time I'll use a bit less…but the flavor was really delicious! I have some leftover so tonight I'm going to try putting a small bit of cream in it and see how that tastes! Really great recipe!


Great recipe, but I used Meyer's rum instead. Perfect!

It was really good but a little sweet for my taste.  I wasn't able to have more than a half a mug (so it made 8 servings).  Next time I will try a little more rum and water for the same amount of sugar.  

https://www.foodnetwork.com/videos/sun-valley-hot-buttered-rum-0208134

Learn how to make the Duchin Lounge's famous Sun Valley Hot Buttered Rum.

Sun Valley Hot Buttered Rum

Free Range Fruitcake

golden raisins

currants

cranberries

blueberries

cherries

dried apricots, chopped

candied ginger, chopped

gold rum

sugar

unsalted butter (1 1/4 sticks)

apple juice

whole cloves, ground

allspice berries, ground

ginger

all purpose flour

baking soda

baking powder

eggs

Brandy

Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit.

Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)

Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again.

Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan.

When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake's flavor will enhance considerably over the next two weeks. If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed.

I've been making this for 4 years now.  I vary the fruit a lot but usually it's half cranberries &amp; raisins (dark &amp; gold) and one-half "other".  Dried apricot always makes it in and dried tart cherries are excellent.  I use a dried-berry mix I get mail-order regularly, too.  Figs disintegrate but taste good.  I've switched to using mixed-glazed peel instead of fresh but I get it from a quality source.

I recommend "nuts.com" as a source for bulk candied ginger, dried fruit, and the glazed peel.

I macerate in spiced rum and I've basted in a variety of liquors.  Brandy, Rum, Bourbon all work just fine.  Use what floats your boat.  I use toasted almond slices instead of pecans 'cause I like almonds.  So there.

I'm up to 6 batches a year, which is 9 lbs of dried fruit, baked in 3x5.5 mini-loaf pans.  It's difficult to make more than 2 batches at a time, in my opinion.  Total yield is 24 cakes and I gift them out to a lot of converted fruitcake rejecters.

Best fruitcake ever!  Fruitcake was never one of my favorite confections. Those neon colored pieces of stuff are just the nastiest things that were ever allowed in a kitchen. <div>This recipe that uses real fruit is beautifully dense, flavorful and boozy. I just love it. </div>

HOLY GUN SMOKES!!……I doubled the recipe 8 times, rather hard to mix, but I have all the proper equipment to make such a big batch...I went right by the recipe, spritz with apricot brandy....This fruit cake is absolutely fantastic.  I made it last year and only doubled the recipe 4 times, everyone was screaming they wanted more...GO BIG OR GO HOME!!<div>Ha ha....</div>

My favorite! Make every year at Thanksgiving and freeze it (in cheesecloth soaked Piehole Pecan Pie whiskey/liqueur) until Christmas. Loved even by family members who hate fruitcake. 

Excellent recipe! Making this fruitcake has become a holiday tradition for us since 2013. We've made smaller sized fruitcakes for friends.<div><br /></div><div>I want to reiterate how important it is to allow the cake to completely cool before removing from the pan. If it's removed prematurely, it'll be a mess.<br /><div><br /></div><div><br /></div></div>

I never liked fruit cake until I saw AB make this on TV years ago and tried it. I didn't have to make a new one last year because I found the previous year's forgotten one in the pantry, still moist and flavorful and eminently edible. I have baked 6 tiny loaves (6 x 3.5) using this recipe and they were fine. I'm in mid-bake right now and the house smells delightful.

I made this for Christmas 2018 and loved it! I am downloading the recipe so I can make it for Christmas 2019. I think I will double the recipe so I can share. People generally don’t like fruitcake but everyone love this one.

I give this recipe 5 stars because it was amazing as a base, even though I changed a few things to make it gluten-free for my guests. To be sure there was no cross-contamination, I made sure my spices were gluten-free (some apparently have gluten?) and I bought the nuts in shells. I replaced the flour with 224  grams gluten-free oat flour, plus 2 grams of xantham gum. Other changes I made: I live in Northern Europe so some ingredients aren't readily available (or expensive) and I wanted to use my own picked berries. I substituted prunes for currants, lingonberries for cranberries, dried blueberries for sun-dried blueberries, aronia berries for cherries, cardamom for cinnamon, and homemade fruit liquor for the rum (with maybe an extra splash or two). Otherwise, followed the recipe precisely. The recipe made enough for two loaves. I baked them 6 weeks before Christmas, wrapped them in cellophane, left them in a cupboard until Christmas, leaving the ends open for air and basting with brandy every three days. Next year, I will make the same recipe, but I would be more adventurous with brandy and spicing to give it more depth. 

I made Alton's Free Range Fruitcake to go along with our book club's reading of Truman Capote's Christmas story; a perfect match!  And who would have guessed there would be rave reviews for fruitcake?  Fellow book club members took home what was left of the tasty fruitcake!

Love this fruitcake!  I've been making it for years.  People who say they hate fruitcake love it.  I make mini loaves and give them as gifts.  So good.  I make it on November 1st, wrap them in plastic, and feed them with a mixture of brandy and Grand Marnier by spritzing each loaf once a week until I give it away.

https://www.foodnetwork.com/videos/free-range-fruitcake-0134090

Alton tackles the oft-maligned fruitcake and comes up with this gem.

My Cannoli Filling Rum Cake

unsalted butter

lemon

all-purpose flour

ricotta cheese,

confectioners' sugar

heavy cream

chocolate chips

dark rum

Kosher salt

whipped cream

For the cake: Preheat the oven to 350 degrees F. Grease the bottom and sides of two 9-inch round cake pans with 2 tablespoons of the butter.

Make the cake batter: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium speed until smooth, 5 to 8 minutes. Add the eggs, one by one, and then add the lemon zest and juice. In a medium bowl, sift together the flour, baking powder and salt. Remove the bowl from the machine and stir in the dry ingredients. Do not overmix.

Bake the cake: Fill each prepared cake pan with half of the batter. Place the pans in the center of the oven and bake until a toothpick inserted in the center of each cake emerges clean, 30 to 35 minutes. Cool the cakes in the pans on wire racks until cool enough to handle, then turn the cakes out onto the racks to cool completely.

For the filling: In a medium bowl, whisk the ricotta until smooth. Sift in the confectioners' sugar, cinnamon and nutmeg. Mix to blend. In a separate bowl (or in the bowl of an electric mixer fitted with the whisk attachment), beat the heavy cream until fairly stiff.

Using a rubber spatula, gently fold the cream into the ricotta mixture. Stir in the chocolate chips and lemon zest.

For the rum glaze: Bring the rum to a simmer in a medium pot over low heat. Sift in the confectioners' sugar and a pinch of salt and simmer, whisking, until smooth, 2 to 3 minutes. Cool.

Assemble the cake: Place one layer of the cake on a flat surface. Brush some of the rum glaze on the first layer and top with all of the ricotta filling. Place the second cake squarely on top and gently press the two layers together. Brush the second cake with rum glaze.

For the toppings: Frost the whole exterior of the cake with the whipped cream. Sprinkle on the chocolate chips over top. Serve immediately or refrigerate until serving.

I'm so glad they've been bringing Alex on as co-host lately!  Please, please make her a permanent member of the group.  I love Alex and her style of cooking.  Her recipes are delicious and her verbal presentation and descriptions of the dishes are captivating.  

Thank you Food Network  and The Kitchen for having Alex G. as a "frequent guest".  She adds so much in so many ways.  She has so much to offer.  Her recipes and personality have influenced  me  to get in the kitchen more than ever.

Alex, you need to become a regular on The Kitchen.  You're just what the show needed.  I was becoming disinterested but now I enjoy The Kitchen more than ever.  I'm definitely going to make this cake.  Thanks for such a great recipe.  <br />

Alex please stay on the show!  I enjoy your segments so much!

A few tips for this recipe. First of all it might be wise to spray the pans and put parchment on them. This cake is extremely sticky. So the parchment will help to ensure the cake will properly “turnout” of the pans. Secondly, reduce your heat and bake lower and slower otherwise your edges will be brown and crunchy! My oven is accurate and I had brown edges because the cake cooks quite quickly. So low and slow. And check your over window often! Finally use your industrial mixer for the cake and use a handheld for the heavy cream. You can always make your filling ahead of time which would be a nice time saver. Don’t under estimate the time requirement for this recipe. This cake tasted good, but it has quite a few flavors going on. The recipe could do without the cinnamon. If you like a complex creamy dessert then this one is for you. Chow! 

Why do people write reviews with low stars and then say I changed this this and this...then you didn’t make the recipe, don’t review it. 

Cake was dense but very moist and held up to filling.  Added marscapone  to filling mix.  Filling was great.  

All the parts were tasty on their own. But combined they just didn't work. Ended up throwing out half a cake.

I too was so excited because of what GZ said about it being the best, plus I thought it looked and sounded delicious.  My filling was too loose and I think it was because I whisked the ricotta too much then let it sit too long.  Have the whipped cream ready and only stir "lightly" the ricotta before adding the whipped cream.  Those I shared it with had great reviews and I make it again.  I also had a lot of the ricotta and whipped topping left over - I'd cut back on each.

https://www.foodnetwork.com/videos/cannoli-filling-rum-cake-7819466

A classic yellow cake gets a decadent makeover from Alex Guarnaschelli.

Cannoli Filling Rum Cake

Sweet Potato Rum Pie

refrigerated, rolled store-bought pie crust

peeled, cooked and pureed sweet potatoes, cooled

(4 tablespoons) butter, melted

dark rum,

vanilla extract

coconut milk

heavy whipping cream,

orange zest

Gently roll out the pie dough and line a 9-inch, deep pie dish with it. Trim the excess dough from the edges, and set aside.

Using an electric hand mixer, combine the sweet potatoes, 1/2 cup of the granulated sugar, the brown sugar, butter, 3 tablespoons of the rum, the vanilla, cinnamon, ginger, salt and eggs. Mix thoroughly. Add the coconut milk and continue to mix. Pour the filling into the pie crust and bake until a knife inserted in the center comes out clean, 35 to 45 minutes.

Place the pie on a rack to cool, about 2 hours.

Pour the cream in a bowl and whisk with an electric hand mixer. When it starts to thicken, add the remaining 3 tablespoons granulated sugar, the remaining 1 tablespoon rum and the orange zest. Whip until stiff peaks form. Serve the pie topped with whipped cream.

This recipe is OUTSTANDING! The only thing I did differently is add nutmeg. Other than that I followed the directions to a tee. It was so good. My family loved it! This is now officially my go to sweet potato pie recipe. 

Normally I use a little less sugar-coconut sugar and double the amount of potatoes. Amazing recipe 

Guests said it was the best sweet potato pie they’ve ever had. I used mini single serving graham crackers pie crusts and it was a hit with the children. They couldn’t get enough! I added a teaspoon of nutmeg. This was also a fabulous dessert for my lactose intolerant guests. 

This was the best sweet potato pie I have ever tasted.  I followed the recipe exactly...no tweaking here.......

Sooo delicious. This is my go to pie recipe. 

This pie is stupendously good! It’s easy to make and the boozy whipped cream adds another layer of deliciousness. I followed the recipe exactly, except for cooking the sweet potatoes in the microwave, which took all of 10 minutes,  as opposed to  wasting 45 minutes baking them in the oven, and they came out perfect. I also used the pie dough recipe on the previous page (Food Network Kitchen’s basic pie dough, Food Network Magazine November 2017). It was the first time I actually made pie dough that was not all-butter, but half vegetable shortening, half butter. Now that I’ve tried that, I think I actually prefer all-butter dough. I didn’t think the vegetable shortening made the dough any flakier.  

https://www.foodnetwork.com/videos/eddies-sweet-potato-rum-pie-0248893

Eddie's Sweet Potato Rum Pie has a touch of Caribbean flair.

Eddie's Sweet Potato Rum Pie

Pina Colada

pineapple, frozen

pineapple juice

Coco Lopez coconut cream

white rum

Diced Pineapple, Pineapple Juice, Coco Lopez Coconut Cream, White Rum, Dark Rum.

Put the ice, frozen pineapple, juice, coconut cream, and the white and dark rums into a blender. Blend until smooth and frosty. Pour the drink into 2 glasses and garnish the rim with pineapple slices.

There's a common theme with most of the reviews- the recipe needed to be changed in order to really enjoy it, so I'll only give it a score of 2 stars although it serves as a kind of guide- just be sure to taste first. I made this for Independence Day/July 4th block party last night and definitely needed to add more pineapple juice/pineapple to it as it was the worst pina colada I had ever tasted! Thankfully, I tasted it before bringing it out for everyone. I doubled the recipe and it filled my smaller blender jar Vitamix to the top. I also might add more coconut cream next time I make it. I did not have the dark rum so used only light rum. I used about a cup of non-frozen, freshly cut sweet ripe pineapple, along with about 6-8 oz TJ's Pineapple Juice total, as 4 oz was not enough. I used over 3 cups ice, 4 oz light rum as I didn't want it too strong, and 4 oz TJ's coconut cream, might use a little more next time.

This is the one. The recipe that’s easy,delicious and a crowd pleaser! Play around w/less ice if you like but the best is using a dark rum like Captain Morgan and then a higher end dark rum to drizzle over the top. On the islands, that’s the secret the bartenders use! That’s the best...

It’s a good starting point. Reading other reviews, I reduced the ice to about 3/4 cup and increased frozen pineapple to 3/4 cup. I only had white rum, so I put 3 oz of white rum. I added 1 more oz of pineapple juice after tasting it. Really good results! 

Decent guide. I left out all of the ice and added a bit more frozen fresh pineapple. The ice isn't needed. It will water down your drink. Cut up a fresh pineapple and freeze it. That is all the ice you need. I only had white rum. I used 2oz per serving.

extremely watery... I had to fix it by adding main ingredients. I am from the Caribbean myself so I truly know what a good Pina Colada should taste like.

Absolutely delicious! I added 1 ounce of lime juice. I've seen a few recipes call for lime juice, it gives the drink a nice twist!

This is the worst pina colada I have ever had. I followed the recipe exactly. It's basically like frozen ice with rum in it. Would never make again.

The best Pina colada recipe. I used canned pineapple in heavy syrup like others recommended. Everyone finished their drink and said it was perfect! 

Omg. This recipe is soooooo good! Only thing I changed was I substituted frozen dole diced pineapples in heavy syrup instead of fresh frozen pineapples. Gave it the perfect sweetness! It was so easy to make!

Clarified Milk Punch

Earl Grey tea bags

granulated sugar

ruby port

fluid ounces aged dark rum (not spiced)

Allspice

lemon juice

milk

allspice berries

navy-strength rum

Heat 2 1/4 cups of water to 208 degrees F. If you have an electric kettle with a temperature setting, great. If not, bring the water to a boil in a saucepan, kill the heat and count to 20. Pour the water over the teabags into a quart vessel and steep 3 minutes before removing the bags. (Do not wring out or squeeze the bags.)

Add the sugar to the hot tea and stir to dissolve. Then add the port, rum, Allspice Dram, and lemon juice. Cool to room temperature, about 20 minutes.

Pour the milk into a glass pitcher and then follow with the tea mixture. (Yes, it will curdle.) Park on counter for 1 hour. Do not shake, stir or molest in any way. Just let the magic happen. Oh, and make sure the tea goes into the milk, not the other way around.

Line a large, fine-mesh sieve with a commercial-sized coffee filter (we like those made for 1.5-gallon machines) and strain the mixture into a wide, 4-quart container. Once completely filtered, typically about 1 hour, transfer to a quart jar or pitcher and chill to serve. (See Cook's Note.)

Store tightly sealed in the refrigerator for up to 2 months.

Heat a heavy skillet over low heat for 2 to 3 minutes. Toast the allspice berries until fragrant, about 1 minute, then roughly crush.

Combine the rum and crushed allspice berries in a quart-sized glass jar, seal the lid tightly and give it a good shake. Steep for 10 days.

Strain the allspice-infused rum through a fine-mesh sieve into a small saucepan and add the sugar. Heat over low, stirring occasionally, until the sugar is fully dissolved, about 15 minutes. Cool to room temperature before storing in a glass jar or bottle.

Note: Any overproof rum will work here, meaning any rum over 50 percent ABV. But navy-strength rum, typically bottled at 57 percent ABV, is my favorite. Just remember: The higher the ABV of the rum, the higher the ABV of your resulting dram.

<span>Wow! This is delicious, velvety, holiday in a glass! Definitely some work, but well worth the outcome. I don’t think I’ve had anything quite like it before. I only had time to let the allspice dram steep for two days, but it still had excellent flavor.</span>

<div><div><br /></div><div><div></div></div></div><div></div><div>I’ll start off with noting that both times I’ve made this have been with store bought allspice dram. (The exact bottle he shows for this recipe on S15 E13 - Holiday Spirits)<br /><br />I strictly followed the recipe during my first time making milk punch. The punch had quite a bit of the allspice flavor from the dram. <br />I cut the amount of dram in half(to 1 oz) for my second batch. Everyone that had tried a side by side comparison liked the second batch more. It was the perfect amount of spice. <br /><br />If I ever make my own allspice dram like Alton does during this episode, I will certainly try the original recipe again. He knows what he’s doing...<br /><br />Both milk punches I had made were exactly as Alton described it... “velvet on the tongue”<br /><br />Definitely worth the little bit of extra effort!</div>

I've been making clarified milk punch for years and this technique is the easiest I've ever used. Generally filtering is a messy multi-day project but thanks to the tweaks in this recipe (not heating the milk, liquid into milk, and not stirring) I was done in a matter of hours. Awesome!<div><br /></div><div>One tip, if you want absolute clarity, is to run the first several ounces back through the casein bed. When you first start filtering the liquid will flow freely and some casein particles will make it through. Eventually the filter will clog a bit and things will slow to a drip. At this point move the sieve to a new bowl and *gently* (so as to not disturb the filter bed) pour the collected liquid from the first bowl back into the sieve. This will greatly extend the filtering time -- it took mine about three hours -- but the result will be absolutely clear with zero sediment.<div><br /></div><div>Also, while this recipe is certainly decent keep in mind that this is a technique more than a recipe. As long as you maintain enough acid and about a 4:1 liquid:milk ratio you can clarify whatever drinks you like. I've done clarified Negronis, Mai Tais, and White Russians -- all with excellent results.</div></div><div><br /></div><div>Happy punch making!</div>

This is going to be a new tradition.  Delicious. 

This punch is fantastic!!  We can't recommend it enough.  And well worth the wait on the dram!  The flavor profile of the bergamot and allspice was top notch.<div><br /></div><div>Also, I calculated the ABV of this punch using 40% rum.  (We have so much alcohol in the house that goes unused - we didn't go out &amp; get navy strength.)  With 40% rum and 20% port, the ABV of this drink is about 8%.<br /><div><br /></div><div>We are thinking of using the dram for our egg nog next year!  Delicious!</div></div>

Well. That was a success. <div><br /></div><div>We managed to find a bottle of Allspice Dram near us. I used Mount Gay 1703 rum and a Taylor Ruby Port. We tried the mix before adding the milk. It wasn't bad, but the milk really smoothed it out.</div><div><br /></div><div>Not sure about the "low" ABV, though. I'm sat here getting quite toasted on this stuff.</div><div><br /></div><div>I will be making more and doubling the batch.</div>

Chocolate Rum Balls

almonds

chocolate

vanilla extract

chocolate sprinkles

coarse sea salt

Arrange the almonds in a single layer on a baking sheet and place in the center of the oven. Toast the almonds until golden brown, 5 to 8 minutes. Let cool. Arrange the almonds on a flat surface and coarsely chop them with a large knife. Set aside.

In a medium metal bowl, combine the chocolates. Create a makeshift double boiler by filling a pot that will hold the bowl snugly with about 2 inches of water. (The bowl should not touch the water.) Bring the water to a boil, then lower the heat so that the water is simmering. Set the bowl of chocolate over the pot, stirring with a heatproof spatula from time to time, until the chocolate is melted, 3 to 5 minutes.

In a small pan, simmer the honey over medium heat until it bubbles, froths and turns amber brown, 2 to 3 minutes. Remove from the heat and gently stir the honey into the chocolate.

Use a strainer or sifter to sift the powdered sugar over the chocolate-honey mixture and stir it in, along with the almonds, rum and vanilla, until smooth.

Place the sprinkles in a cookie tin or container with a fitted lid. Roll the chocolate mixture into small balls (about 1 1/2 inches) and arrange on a baking sheet. Spill the sprinkles over the chocolates and press the sprinkles into the exterior of each to make them stick.

When all are rolled, sprinkle them with salt and store them in the container nestled in the remaining sprinkles. Refrigerate, if needed, but serve closer to room temperature.

I made these this morning.  I used light rum as that was all I had, but they were still very delicious!  I think dark rum would be even better.  Not noted in the instructions is the fact that you should make the balls as soon as you mix all the ingredients together.  This makes getting it in a ball much easier. The chocolate seized a bit when I added the room temperature rum &amp; extracts.  I would suggest you heat them a bit in the MW but it still may seize a bit due to chocolate doesn't like water or its similar type ingredient.  But, I just kept mixing and it came together.   I submerged each ball (a tablespoon scoop works well) in a small bowl full of sprinkles and pressed each so they adhered.  I got 29 balls from the recipe.  I'll keep them in the fridge until I'm ready to put them in my goodie bags.  Merry Christmas all!

These are so good and so easy. I substituted a shot of espresso for the rum and it is so tasty!

Made these today and it was so easy. I did add a tsp of espresso powder to kick the chocolate taste up. Delicious and easy to make. 

Alex, I am making these NOW. Will let you know how they turn out. Look so yummy and easy! 

Vanilla Rum Panna Cotta with Salted Caramel

gelatin

heavy cream, divided

yogurt

vanilla bean

Dark rum, such as Mount Gay

caramel sauce,

Fleur de sel

In a small bowl, sprinkle the gelatin on 3 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.

Meanwhile, in a large bowl, whisk together 1 1/2 cups of the cream, the yogurt, vanilla extract, and vanilla seeds. Heat the remaining 1 1/2 cups of cream and the sugar in a small saucepan and bring to a simmer over medium heat. Off the heat, stir the softened gelatin into the hot cream until dissolved. Pour the hot cream-gelatin mixture into the cream-yogurt mixture and stir in 3 tablespoons of rum. Pour into 8 serving glasses and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and allow to chill overnight.

Before serving, heat the caramel sauce with 2 teaspoons of rum in a small bowl in the microwave or a small saucepan set over low heat, just until warm. Spoon a thin layer of warm caramel on each cold panna cotta, sprinkle with fleur de sel, and serve. 

We made this for Valentine Dinner at our local VFW.  I could not find full fat yogurt when I needed it so I had to use low fat.  Also since this was a fund raiser I had to forgo the vanilla beans and just used extra vanilla.  Everyone raved about the dessert.  We made it the night before.  I took one home and the next day it was even thicker and richer.  This definitely deserves five stars.  Thank you Ina,

Fantastic! This is so delicious, and the salt makes it. It was totally worth the money. Also, I’m not a huge fan of rum in general so I skipped the rum with the caramel sauce but the whole dessert was delicious. I can’t wait to make it again!

Exquisitely creamy, not too sweet and that hint of rum is pleasant.  

First bite reminded me of flan: the look, the taste and the texture.  <span>Texture-wise, I prefer a firmer panda cotta so I may add more gelatin next time. </span>It might have been a softer texture because I opted for less cream by subbing for some milk.  Nonetheless, it still tasted great! Three tablespoons of rum was enough to give you just that special hint of rum too. Delicious and easy recipe!

My guests had one word for this dessert- Amazing. Easy to make ahead which I like. 

For a classic Italian dessert, try Giada De Laurentiis' Tiramisu recipe: ladyfingers soaked in espresso and rum and laced with creamy mascarpone.

Tiramisu

mascarpone cheese

strong espresso, cooled

ladyfingers

In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined.

In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.

Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.

Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.

Before serving, sprinkle with chocolate shavings.

Easy to make and delicious! I used a slightly smaller oval dish. I was worried about the comment about being bland. It was far from bland.

I love this recipe. Turns out amazing and everyone loves it and is impressed. When I want to make a smaller one, I cut the ingredients in half except for the egg, I use 4 eggs. Perfect every time!

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