flaming babas au rum..... has anyone tried doing this? a dear friend has

R

randi

Well-known member
a b'day next month and I'm making an Italian dinner party for her. I'm going to make the babas for desert and thought I could make a spectacular presentation if I flamed them at the table. I'm thinking of plating and then pouring a bit of flaming rum over them.

any pro's or con's?

TIA

 
Randi I think it's best to have what you're flambeeing over a heat source.

I would use a chafing dish if you have one, flambee them all together in a fireproof dish, then serve them up. Or you could light it in the kitchen and parade it, in flames, to the table. Individual portions would be a real challenge. The flames just don't last that long.

I've never done babas but I've done crepes suzette and I just have everyone get up and come into the kitchen to watch the show.

 
Very good points,

especially about doing them together. I light the Christmas punchbowl once per year and I can add this helpful hint to what Joe has already covered, make sure you heat the alcohol before ignition. It burns so much better when it's hot. I would also add a little cognac to the rum for an "accelerator." : )

 
thanks for the tips smileys/smile.gif I'm not making the individual babas. I've found it easier

to really soak the baba if I use a bundt pan. I'm going slice it and use the chaffing dish as suggested.

I'll be flaming right on the island since I haven't been able to get my friends to sit at the dinning room table since the island arrived. they wine like little babies when I suggest it and love being where the action is. and I love having them there.

the b'day girl is the one who went running for a fire extinguisher and tried to get my work shirt off when I splattered the hot oil. flaming something for her should be interesting! "-))

thanks for reminding me to heat the rum first. it's been awhile since I've flamed anything. looks like there won't be any candles on this cake!

 
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