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Preparation info

  • Makes

    10

    Babas
    • Difficulty

      Medium

    • Ready in

      1 hr 20

Appears in

My Best: Alain Ducasse

My Best: Alain Ducasse

By Alain Ducasse

Published 2014

  • About

Cooking is about tradition, and this recipe is one of its symbols. For a gastronome, simply hearing the words “rum baba” makes the mouth water and conjures up an image of something delicious, moist and fragrant, syrupy and soft… in other words, a moment of perfect pleasure. To see a baba wearing its shiny apricot glaze, waiting to receive the anointing of aged rum, and ultimately to be accompanied by a vanilla cream is to witness a small masterwork of good taste. It is my favorite dessert,