Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3 large eggs
- 1/4 cup whole milk
- 1/4 cup fresh orange juice
- 1 tablespoon orange zest
- 1/4 cup dark rum
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- Pinch of salt
For the Crème Anglaise:
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
Special Equipment Needed:
- Baba molds or muffin tin
- Pastry brush
- Small saucepan
- Whisk
- Fine mesh strainer
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C). Grease the baba molds or muffin tin with butter.
2. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the milk, orange juice, orange zest, rum, and vanilla extract to the butter mixture and mix until well combined.
6. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
7. Spoon the batter into the prepared baba molds or muffin tin, filling each mold about 3/4 full.
8. Bake for 20-25 minutes or until a toothpick inserted into the center of a baba comes out clean.
9. While the baba is baking, prepare the Crème Anglaise. In a small saucepan, heat the milk and heavy cream over medium heat until it comes to a simmer.
10. In a medium bowl, whisk together the granulated sugar and egg yolks until pale and thick.
11. Slowly pour the hot milk mixture into the egg mixture, whisking constantly.
12. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
13. Strain the Crème Anglaise through a fine mesh strainer into a bowl and stir in the vanilla extract.
14. Once the baba is done baking, remove it from the oven and let it cool in the molds for 5 minutes.
15. Remove the baba from the molds and place them on a wire rack to cool completely.
16. Once the baba has cooled, brush them with additional rum.
17. Serve the baba with the Crème Anglaise on the side.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Temperature:
Oven temperature: 350°F (175°C)
Serving size:
This recipe makes 6-8 servings.
Nutritional information:
Calories per serving: 385
Fat per serving: 22g
Carbohydrates per serving: 39g
Protein per serving: 7g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or coconut flour.
- Whole milk can be substituted with almond milk or soy milk.
- Dark rum can be substituted with brandy or cognac.
Variations:
- Add chopped almonds or candied orange peel to the batter for added texture and flavor.
- Serve the baba with whipped cream or fresh berries instead of Crème Anglaise.
Tips and Tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Brushing the baba with additional rum after baking adds extra flavor and moisture to the dessert.
- To prevent the Crème Anglaise from curdling, make sure to whisk the egg mixture constantly while pouring in the hot milk.
Storage Instructions:
Store the baba in an airtight container at room temperature for up to 2 days. The Crème Anglaise can be stored in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the baba, place them in a 350°F (175°C) oven for 5-10 minutes or until warmed through. The Crème Anglaise can be reheated in a small saucepan over low heat, stirring constantly, until warmed through.
Presentation Ideas:
Serve the baba on a platter with a dusting of powdered sugar and a sprig of fresh mint.
Garnishes:
Garnish the baba with sliced almonds, candied orange peel, or fresh berries.
Pairings:
Pair the Orange and Almond Rum Baba with Crème Anglaise with a cup of hot coffee or tea.
Suggested Side Dishes:
This dessert can be served on its own or with a side of fresh fruit.
Troubleshooting Advice:
- If the baba is sticking to the molds, run a knife around the edges to loosen it before removing it from the mold.
- If the Crème Anglaise is too thick, add a splash of milk to thin it out.
Food Safety Advice:
Make sure to thoroughly wash your hands and all equipment before preparing this recipe. Store any leftovers in the refrigerator and discard after 2-3 days.
Food History:
The Baba is a traditional French dessert that originated in the 18th century. It is a small, yeast-based cake that is soaked in a sweet syrup, often flavored with rum or other liqueurs.
Flavor Profiles:
The Orange and Almond Rum Baba with Crème Anglaise is a sweet and moist dessert with a hint of citrus and nuttiness from the almond flour. The Crème Anglaise adds a creamy and rich flavor to the dish.
Serving Suggestions:
Serve the Orange and Almond Rum Baba with Crème Anglaise as a dessert after a dinner party or special occasion.
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Region: French