Skip to main content
Epicurious
Gourmet

Rum Sabayon

4.8

(5)

This recipe can be prepared in 45 minutes or less.<P> This recipe originally accompanied epi:recipeLink=101054"Pineapple Rum Trifle Cake</epi:recipeLink>.

Recipe information

  • Yield

    Makes about 2 cups

Ingredients

4 large egg yolks
1/4 cup sugar
1/4 cup rum (preferably light)
1 cup heavy cream

Preparation

  1. In a large metal bowl whisk together yolks, sugar, rum, and 1/4 cup cream. Set bowl over a saucepan of simmering water and cook mixture, whisking constantly, until frothy and whisk leaves distinct marks. Set bowl in a larger bowl of ice and cold water and cool sauce, stirring gently with a rubber spatula, until cold. In a bowl with an electric mixer beat remaining 3/4 cup cream until it just holds stiff peaks and fold into sauce gently but thoroughly. Sabayon may be made 1 day ahead and chilled, covered.

TagsSauceRumAlcoholBeveragesFrenchEuropeanGluten FreeNut FreeEasy5 Ingredients or FewerMake AheadElectric MixerGourmet
Read More
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Black Rice Pudding
Turn inky black rice into a dreamy coconut milk pudding you’re fully authorized to enjoy for breakfast or dessert.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Palets Bretons
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Mint Julep
A strip of lemon zest balances this refreshing spring classic.
Dirty Martini Spritz
Attention, martini drinkers and spritz drinkers: Please for a single line.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Boozy Cherry and Chocolate Pavlova
Pavlova meets Black Forest cake in a holiday dessert designed to steal the spotlight.