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Name: Babas Au Rhum
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 2 tb Dried currants; 2 Egg yolks; 1/4 ts Lemon Rind grated; 1/4 c Sugar; 1/4 c milk; Rum syrup; hot; 1/4 c Warm water; 2 oz Dark rum; 1 3/4 c All-purpose flour; sifted; 1 pk Yeast; 1/4 c Butter; 1 Egg

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INGREDIENTS

2 tb Dried currants
2 Egg yolks
1/4 ts Lemon Rind ; grated
1/4 c Sugar
1/4 c milk
Rum syrup; hot
1/4 c Warm water
2 oz Dark rum
1 3/4 c All-purpose flour; sifted
1 pk Yeast
1/4 c Butter
1 Egg

Servings

INSTRUCTIONS

Recipe by: Craig Claibourne - The New York Times Cook Book 1. Scald the milk, add the butter and blend. Cool to lukewarm. 2. Sprinkle the yeast on the luke warm water and stir until disolved. 3. Beat the egg yolks and gradually add the sugar. Vigorously beat in the whole egg. Add the milk to the mixture, disolved yeast, lemon rind and currants. 4. 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. Stir down. 5. Spoon into six individual well-greased baba molds or small custard cups, filling them two-thirds full. Let rise, uncovered, until the batter reaches the tops of the molds, about thirty minutes. Fifteen minutes before the babas are ready, preheat the oven to moderate (350F). 6. Bake until a cake tester comes out clean, about twenty minutes. Remove from the molds and cool on a cake rack. If desired, wrap in foil and freeze. 7. Marinate the babas in hot rum sauce several hours before serving. To serve, ignite two ounces heated dark rum in a ladle and pour over the babas.

NOTES

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Babas Au Rhum

2 tb Dried currants
2 Egg yolks
1/4 ts Lemon Rind grated
1/4 c Sugar
1/4 c milk
 Rum syrup; hot
1/4 c Warm water
2 oz Dark rum
1 3/4 c All-purpose flour; sifted
1 pk Yeast
1/4 c Butter
1 Egg

Recipe by: Craig Claibourne - The New York Times Cook Book 1. Scald the  milk, add the butter and blend. Cool to lukewarm. 2. Sprinkle the yeast on  the luke warm water and stir until      disolved. 3. Beat the egg yolks and gradually add the sugar. Vigorously      beat in the whole egg.  Add the milk to the mixture, disolved      yeast, lemon rind and currants. 4. 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.      Stir down. 5. Spoon into six individual well-greased baba molds or  small      custard cups, filling them two-thirds full.  Let rise, uncovered,      until the batter reaches the tops of the molds, about thirty      minutes.  Fifteen minutes before the babas are ready,      preheat the oven to moderate (350F). 6. Bake until a cake tester comes  out clean, about twenty      minutes.  Remove from the molds and cool on a cake rack.      If desired, wrap in foil and freeze. 7. Marinate the babas in hot rum  sauce several hours before      serving.  To serve, ignite two ounces heated dark rum in a      ladle and pour over the babas.

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Nutrition

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Serving Size: 1 Serving (107g)
Recipe Makes: 6 Servings

Calories: 355
Calories from Fat: 186 (52%)

Amt Per Serving		% DV

	Total Fat 20.6g	28 %
	Saturated Fat 9.5g	47 %
	Monounsaturated Fat 7.7g
	Polyunsanturated Fat 2.3g
Cholesterol 615.2mg		189 %
Sodium 89.9mg		3 %
Potassium 117.7mg		3 %
Total Carbohydrate 29.5g		9 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 29g
Protein 9g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 355

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