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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Babas Au Rhum

Date Added: January 04, 2014


1/4 Cup Milk 1/4 Cup Milk cold
1/4 Cup Butter 1/4 Cup Butter (1/4 stick) cut into 6 pieces
1 Package Yeast 1 Package Yeast cake
1/4 Cup Water 1/4 Cup Warm water
2 Unit Eggs 2 Unit Egg yolks (optional)
1/4 Cup Sugar 1/4 Cup Sugar
1 Unit Egg 1 Unit Egg separated
1/4 Teaspoon Lemon 1/4 Teaspoon Grated lemon rind
2 Tablespoons Dried Currants 2 Tablespoons Dried currants or raisins
1 3/4 Cups All-Purpose Flour 1 3/4 Cups All-purpose flour sifted
2 Ounces Dark Rum 2 Ounces Dark rum (up to 3)
1 Unit Syrup 1 Unit Rum syrup hot
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1. Recipe by: Craig Claibourne - The New York Times Cook Book Scald the milk, add the butter and blend.

2. Cool to lukewarm. Sprinkle the yeast on the luke warm water and stir until disolved.

3. Beat the egg yolks and gradually add the sugar.

4. Vigorously beat in the whole egg. Add the milk to the mixture, disolved yeast, lemon rind and currants.

5. Stir in the flour and beat until smooth. Cover the batter and let rise in a warm place until doubled in bulk, about one hour.

6. Stir down. Spoon into six individual well-greased baba molds or small custard cups, filling them two-thirds full.

7. Let rise, uncovered, until the batter reaches the tops of the molds, about thirty minutes.

8. Fifteen minutes before the babas are ready, preheat the oven to moderate (350F).

9. Bake until a cake tester comes out clean, about twenty minutes.

10. Remove from the molds and cool on a cake rack.

11. If desired, wrap in foil and freeze. Marinate the babas in hot rum sauce several hours before serving.

12. To serve, ignite two ounces heated dark rum in a ladle and pour over the babas.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Milk, Yeast, Butter, Gluten, Sulfites, Natural Sweeteners, Alcohol, Fructose Malabsorption, Citric Acid allergies.
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