So earlier today I was cruising around WordPress, looking for other food and cooking blogs, when I discovered that today is (drum roll, please) NATIONAL HOT BUTTERED RUM DAY!!
(No, really. Google it. You’ll see a bunch of sites confirming it. And if it’s on the internet, it has to be true, right??)
I thought this would be a good time to make one the recipes in my book (yeah, shameless self-promotion…I know. :P): Cheescake Crepes with Hot Buttered Rum Sauce.
Believe it or not, these are very light and not difficult to make at all. They look and taste fabulous, though!
You will need a package of prepared crepes and a container of prepared cheesecake filling or a no-bake cheesecake mix. (I am going to make the crepes from scratch today, because I have an awesome crepe maker that I got at a yard sale for $5. Don’t hate. I did use premade filling though, because I wanted it to be fast and easy.)
(Yes, using pre-made ingredients is the easy, cheater way to do this. If you really want to bake everything from scratch, you can. But crepes can be tricky, so you should practice making them for yourself first. A lot. The prepared cheesecake filling also makes life much easier, but you are welcome to substitute some homemade filling if you’d rather. I promise no one will ever figure it out unless you tell them, though. Unless you have Alton Brown or Martha Stewart over for dinner.)
Spoon some cheesecake filling over a crepe and spread it all the way to the edges with the back of the spoon. The filling shouldn’t be more than 1/8-1/4” thick. (Unless you really want it oozing out the sides. Yummy, maybe, not not necessarily attractive.) Roll the crepes up and put them in a dish. Depending on the size of the crepes, you may want to cut them in half, making each crepe into two smaller servings.
In a heavy saucepan, mix together 2/3 cup of heavy whipping cream, ½ cup of butter (1 stick), ¼ cup of rum, and ½ cup of packed brown sugar. (You can substitute rum flavoring for rum if you prefer.) Heat over medium until the mixture starts boiling. Be sure to stir constantly to prevent scorching. It is done when the sauce has thickened slightly. (Yes, I know I left the whipped cream off… don’t ask. )
Serve one or two crepes on a plate and spoon the sauce over the top. Top with a dollop of whipped cream.
I suggest trying this sauce with light brown sugar and again with dark brown sugar. The tastes are definitely different, but both are very good. If you have sauce left over, you can store it in the fridge in an airtight container. I’m not sure how long it will keep, because mine has never stayed around long enough to worry about it.