Prep Time
15 Mins
Cook Time
30 Mins
Stand Time
5 Mins
Chill Time
1 Hour
Yield
Makes 8 servings
Photo: Sully Sullivan; Styling: Tara Guérard

How to Make It

Step 1

Preheat oven to 350°. Grease and flour 8, 8-ounce ramekins. Place on a baking sheet.

Step 2

Beat butter and sugar at medium speed with an electric mixer 2 minutes or until fluffy; mix in egg yolks and 2 teaspoons vanilla.

Step 3

Combine flour and next 3 ingredients; add to yolk mixture alternating with whole milk, beginning and ending with flour mixture.

Step 4

Beat egg whites until stiff; fold gently into batter. Pour batter into prepared ramekins.

Step 5

Bake 30 minutes or until wooden pick inserted in center comes out clean. Let stand 5 minutes. Pierce cakes with a fork all over.

Step 6

Combine 1/2 teaspoon vanilla, 1/2 cup whipping cream, condensed milk, evaporated milk and rum; gradually pour over warm cake, allowing mixture to soak into cake before adding more. Cover and refrigerate 1 hour or until well chilled.

Step 7

Beat remaining 1 cup whipping cream, powdered sugar, and remaining 1/2 teaspoon vanilla at medium-high speed with an electric mixture until thick. Spread over cakes. Garnish, if desired.

Daniel Island Club, Charleston, South Carolina

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