Rum Babas Recipe
Ingredients
| Fine bread crumbs | ||
| Eggs | 2 | |
| Sugar | 1 1/4 Cup (16 tbs) | |
| 1/2 cup plus 2 tablespoons flour | ||
| Baking powder | 2 Teaspoon | |
| Butter | 3 Tablespoon, melted | |
| 1/4 cup lukewarm milk | ||
| Orange juice | 1 Tablespoon | |
| Grated rind of 1 orange | ||
| Water | 1 Cup (16 tbs) | |
| 2 tablespoons rum or brandy | ||
| Heavy cream | 1 Cup (16 tbs), Whipped | |
Directions
Preheat oven to 375° F.
Butter 6 custard cups and dust with fine bread crumbs.
Set on a trivet or place in a small shallow oblong pan.
Beat eggs until fluffy.
Add 1/4 cup sugar and continue beating on high speed of mixer until sugar is dissolved.
Sift flour and baking powder together and add them.
Add melted butter, warm milk, orange juice, and orange rind.
Mix vigorously.
Pour the same amount into each custard cup.
Bake at 375° F for 25 minutes.
Remove from oven and loosen from molds after 2-3 minutes.
Boil 1 cup sugar and water for a few minutes until it forms a thin syrup.
Cool slightly.
Flavor with rum or brandy.
Pour syrup over molds a tablespoon at a time so the babas will absorb it.
Each will take 3 tablespoons of syrup.
When cool, serve with whipped cream.
Butter 6 custard cups and dust with fine bread crumbs.
Set on a trivet or place in a small shallow oblong pan.
Beat eggs until fluffy.
Add 1/4 cup sugar and continue beating on high speed of mixer until sugar is dissolved.
Sift flour and baking powder together and add them.
Add melted butter, warm milk, orange juice, and orange rind.
Mix vigorously.
Pour the same amount into each custard cup.
Bake at 375° F for 25 minutes.
Remove from oven and loosen from molds after 2-3 minutes.
Boil 1 cup sugar and water for a few minutes until it forms a thin syrup.
Cool slightly.
Flavor with rum or brandy.
Pour syrup over molds a tablespoon at a time so the babas will absorb it.
Each will take 3 tablespoons of syrup.
When cool, serve with whipped cream.
Chef
