Ingredients with Measurements:
For the Baba:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup milk
- 1/4 cup dark rum
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp salt
- 1 apple, peeled and diced
For the Vanilla Custard:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 2 tbsp cornstarch
- 1 tsp vanilla extract
Special equipment needed:
- Baba molds or muffin tin
- Saucepan
- Whisk
- Mixing bowls
- Electric mixer
- Piping bag (optional)
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease the baba molds or muffin tin with butter.
2. In a mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
3. In a separate bowl, sift together the flour, baking powder, cinnamon, and salt.
4. Gradually add the dry ingredients to the butter mixture, alternating with the milk and rum. Mix until well combined.
5. Fold in the diced apple.
6. Spoon the batter into the prepared molds, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of the baba comes out clean.
8. While the baba is baking, prepare the vanilla custard. In a saucepan, heat the milk over medium heat until it comes to a simmer.
9. In a mixing bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
10. Gradually pour the hot milk into the egg mixture, whisking constantly.
11. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon.
12. Remove from heat and stir in the vanilla extract.
13. Once the baba is done, remove from the oven and let cool for a few minutes before removing from the molds.
14. Serve the baba warm with a dollop of vanilla custard on top.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Baking temperature: 350°F
Serving size:
This recipe makes 6-8 servings.
Nutritional information:
Calories per serving: 350
Fat: 16g
Carbohydrates: 44g
Protein: 6g
Substitutions for ingredients:
- Instead of dark rum, you can use spiced rum or brandy.
- You can use any type of apple you prefer.
- For a dairy-free version, you can use coconut milk instead of whole milk.
Variations:
- Instead of apple and cinnamon, you can use other fruits and spices such as pear and ginger or orange and cardamom.
- You can add chopped nuts or dried fruit to the batter for extra texture and flavor.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Don't overmix the batter or the baba will be tough.
- To make the custard smoother, strain it through a fine-mesh sieve before serving.
- You can pipe the custard onto the baba using a piping bag for a neater presentation.
Storage instructions:
Store the baba and custard separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the baba in the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes. Warm the custard in a saucepan over low heat, stirring constantly, until heated through.
Presentation ideas:
Serve the baba on a plate with a drizzle of caramel sauce or a sprinkle of powdered sugar. Garnish with fresh fruit or whipped cream.
Garnishes:
Fresh fruit, whipped cream, caramel sauce, powdered sugar.
Pairings:
This dessert pairs well with a cup of coffee or tea.
Suggested side dishes:
This dessert can be served as a standalone dish.
Troubleshooting advice:
- If the baba is too dry, try adding a bit more milk to the batter next time.
- If the custard is lumpy, strain it through a fine-mesh sieve before serving.
Food safety advice:
Make sure to cook the custard until it reaches a safe temperature of 160°F to avoid the risk of foodborne illness.
Food history:
Baba is a traditional dessert from Italy and France, typically made with yeast dough soaked in syrup or liquor. The addition of fruit and spices is a modern twist on this classic dessert.
Flavor profiles:
The combination of apple, cinnamon, and rum creates a warm and comforting flavor profile, while the vanilla custard adds a creamy and sweet contrast.
Serving suggestions:
Serve the baba and custard together for a delicious and indulgent dessert.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A