534 tum recipes

Rum-scented candy logs made with powdered sugar and cherries, coated in melted caramel and rolled in crunchy pecans. A vintage holiday confection that makes half a dozen logs.

Three-ingredient chocolate rum cream: melted semi-sweet chocolate folded into whipped cream with dark rum. Ready in 20 minutes. A versatile filling, topping, or standalone mousse.

Nothing is better than the traditional eggnog, which can entertain guests or keep you warm during the holidays.

Torrijas are Spain's beloved version of French toast: stale bread soaked in milk and cognac, dipped in egg, fried golden, and dusted with cinnamon sugar. A traditional Semana Santa treat ready in 30 minutes.

Rum bananas flambe with brown sugar, butter, and cinnamon in 15 minutes. A simplified take on bananas Foster that's impressive enough for guests but easy enough for a Tuesday.

Ravishing Ramona is a 2-ingredient tropical cocktail: coconut rum and pineapple juice poured over ice. A breezy, no-blender highball that tastes like a beach vacation in one tall glass.

Bacardi Rum Chocolate Cake is a four-layer showstopper: chocolate cake mix spiked with dark rum and pudding, split and filled with a light, boozy chocolate mousse. Serve cold for the best texture.

A flourless European-style torte made with chestnuts, almonds, and dark rum, filled with chocolate whipped cream, then glazed with apricot preserves and chocolate icing.

Flourless chocolate cake built on melted chocolate, whipped butter, egg whites, dark rum, and walnuts. Frosted with fluffy ganache and crushed English toffee for a dense, decadent fudgy bite.

Elizabeth David's Gateau Au Chocolat Et Aux Amandes recipe

Flaming bananas (bananas Foster) pan-fried in brown sugar and margarine, then flambeed with rum. A dramatic tableside dessert that's impressive to serve and simple to make.

Cantaloupe and honeydew melon balls soaked in fresh watermelon juice with rum and sugar. A boozy, refreshing summer fruit dessert that chills overnight for maximum flavor.

Flourless chocolate mousseline cake with rum, coffee, and whipped cream folded into a rich chocolate-egg batter. Baked in a water bath for a dense, silky texture.

Silky chocolate mousse infused with rum creates an elegant French dessert that melts on your tongue with rich cocoa notes and a warm boozy finish.

Warm butter sauce with a hint of rum extract, made with just 4 ingredients in 20 minutes. Drizzle over bread pudding, pound cake, pancakes, or warm fruit desserts.

Fresh pineapple soaked in dark rum and ginger, served in the shell with toasted coconut. A tropical no-cook dessert that marinates in the fridge for stunning presentation.