The modern baba au rhum (rum baba), with dried fruit and soaking in rum, was invented in the rue Montorgueil in Paris, France, in 1835 or before. Today, the word "baba" in France and almost everywhere else outside eastern Europe usually refers specifically to the rum baba. I I decided to give it a bit of a twist and use a coconut cream custard with it that adds a nice top note

On the inhale you get a sweet coconut note that transitions to a dark sweet syrup cake sweetness on the exhale and a bit of a Malibu rum finish .

**RUM BABA** and **YELLOW CAKE** create the cake base for this mix. I found the cake note in the WF to be a bit lost in this mix and I need some ore moist yellow cake So I added JF yellow makes a nice yellow cake that us useful here

For the dark syrup notes I used **RAISIN RUM and GOLDEN SYRUP** it makes for a nice dark sweet syrup with just a tad of a a dried raisin note which is perfect in this mix. The rum note in this mix is a dark slightly spiced rum with a minimal booze note

**COCONUT CUSTARD and SWEET COCONUT** makes a wonderful creamy coconut filling that holds up to the dark notes in this mix and sits through this mix.. While it is called a custard the steep time is VERY short but really full body with no egg notes

**NOTES/ SUBS** if you want more of a rum note you can add WF cocconut rum in place of flv sweet coconut but I like the creamy body I am getting from the FLV sweet coconut and did not want to add any more rum to this mix. You can also sub FA Jamaican rum 1% for FLV rum raisin for that dark sweet spiced note. FW Yellow cake can sub for JF at 1%