There are legends about the French rum baba. One such story involves a Polish king. Some credit him with the idea of the ...

Bring to a boil and take out of the heat. Add the rum and the sliced vanilla bean with its seeds. Cover and leave to infuse for 15 minutes. Put the baba on a grid, on top of a deep baking tray.

Chef Rafael Cagali of London’s Da Terra finishes his cachaça baba with caviar. Courtesy of Da Terra The rum-baba renaissance currently sweeping London sees this long-standing convention as a ...