Rum Baba soaked in an orange rum syrup served with creme anglaise and a rum caramel. Delicious light and satisfying treat.
Ingredients
For the Rum Baba:
• 1 packet active dry yeast
• 2 tablespoons warm water
• 2 cups all-purpose flour
• 4 eggs
• 1/2 cup sugar
• 1/2 cup melted butter
• Pinch of salt
For the Orange Rum Syrup:
• 1 cup sugar
• 1/2 cup water
• Zest and juice of 2 oranges
• 1/2 cup rum
For the Crème Anglaise:
• 1 cup whole milk
• 1 cup heavy cream
• 1 vanilla bean, split and scraped
• 6 large egg yolks
• 1/2 cup sugar
For the Rum Caramel:
• 1 cup sugar
• 1/4 cup water
• 1/4 cup rum
• 1/2 cup heavy cream
Instructions
Rum Baba:
1. Prepare the Dough: Dissolve yeast in warm water, mix with flour, eggs, sugar, melted butter, and salt. Knead into a dough and let it rise for 2 hours.
2. Bake: Preheat the oven to 375°F (190°C). Divide dough into greased molds and bake for 25 minutes or until golden brown.
Orange Rum Syrup:
1. In a saucepan, bring sugar, water, orange juice, and zest to a boil. Simmer for 5 minutes.
2. Remove from heat and stir in rum.
3. Soak Baba: Once the babas are baked, immerse them in the syrup and allow them to soak thoroughly.
Crème Anglaise:
1. In a saucepan, heat milk, cream, and vanilla.
2. In a bowl, whisk egg yolks and sugar.
3. Gradually add the hot milk mixture to the eggs, whisking constantly.
4. Return the mixture to the stove and cook until thickened, stirring constantly. Strain and chill.
Rum Caramel:
1. Heat sugar and water in a saucepan until caramelized.
2. Carefully add rum and cream, stirring until smooth.
3. Allow to cool slightly before using.
Note: Be sure to follow proper safety precautions, especially when working with hot sugar or flammable alcohol like rum. Enjoy your homemade Rum Baba!
