Rum Sauce Recipes
Butter Rum
This quick and easy rum sauce makes a fantastic compliment to any of the Bacardi Rum Cakes.
- 1 cup light brown sugar, packed
- 3 tbsp flour
- 1/4 tsp salt
- 1/2 cup water
- 2 tbsp butter
- 2 tbsp rum flavoring
- 1/2 cup toasted pecans
Mix sugar, flour and water in a heavy saucepan and cook over a low heart until the sauce thickens - stir constantly to ensure a smooth consistency. Add butter and flavoring and chill to serve. Top with toasted pecans.
Rum Sauce
Select your favourite dark rum to infuse bonafide rum flavour into this sauce - a rum lovers favourite.
- 2 cups milk
- 4 egg yolks
- 1/2 cup sugar
- 6 tbsp dark rum
- 1/2 cup heavy cream, whipped
Use a double boiler to scald milk, then stir this into a second bowl of beaten eggs and sugar - stirring constantly. Return your bowl to the top of the double boiler and cook at a simmering pace until the sauce thickens (coats the back of a spoon). Strain the sauce through a mesh strainer and leave to cool. Once cool, stir in rum and whipped cream and chill for serving.
Vanilla Rum Sauce
- 2 egg yolks
- ¼ cup granulated sugar
- 1 cup heavy whipping cream
- ¼ tsp vanilla extract
- 2 tbsp dark rum, brandy or grand marnier
Whisk eggs and sugar until light and fluffy, set aside. Scald cream and vanilla in a medium pan. Once cream begins to bubble on the outside of the pan, scrape the egg mixture into the cream. Cook over high heat for 2 minutes, stir constantly. Strain mixture and stir in rum. Serve at room temperature over cakes.
Bourbon Sauce
- 1 ½ cups milk
- 1/3 cup sugar
- 4 egg yolks
- 2 tbsp bourbon
- 1 tsp vanilla extract
Custard Rum Sauce Recipe
- 1-1/2 cups milk
- 3 egg yolks
- 1/4 cup sugar
- 1/2 tsp vanilla extract
- 1/2 tsp rum extract
Heat the milk in a heavy saucepan until bubbles appear around the edge. While heating, stir occasionally so the milk does not burn to the bottom. In a separate bowl, beat the egg yolks slightly. Stir in the sugar; do not beat. Gradually stir the hot milk into the eggs a little at a time, tempering them, and then return the entire mixture to the saucepan. Cook until mixture thickens. Cool, only slightly, and stir in Vanilla and rum. Cook over low heat, stirring constantly until the mixture thickens slightly and will coat a clean metal spoon with a thin, creamy film. Cool slightly, and then stir in the vanilla and rum extracts. Serve warm.
Banana Rum Sauce
- 2 firm-ripe medium bananas
- 1 stick (1/2 cup) unsalted butter, cut into pieces
- 1/4 cup packed light brown sugar
- 1/4 cup light or amber rum
Cut bananas crosswise into 1/3-inch-thick slices. Melt butter in a 1-quart heavy saucepan over moderate heat, then add brown sugar and cook, whisking, until smooth and combined well, about 1 minute. Add rum and bananas, then simmer, stirring occasionally, 2 minutes.
Cherry Rum Sauce
- 4 cups fresh cherries, pitted, coarsely chopped
- 1 cup sugar
- 1/4 cup rum or brandy
- 1/3 cup cherry preserves
Mix cherries with sugar in heavy large saucepan and allow to stand for about 2 hours, or until juice forms. Bring the mix to a boil and allow to thicken slightly over a moderate heat. Remove from heat and stir in the brandy. Mix in the Cherry preserve and serve either hot or cold.
