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Sully Sullivan; Styling: Tara Guérard

Recipe Summary

prep:
15 mins
cook:
30 mins
stand:
5 mins
chill:
1 hr
total:
1 hr 50 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

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

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

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

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

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

  • 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.

  • 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.

Source

Daniel Island Club, Charleston, South Carolina

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