1/4 cup milk
1/4 cup butter
1 package yeast
1/4 cup warm water
2 egg yolks
1/4 cup sugar
1 egg
1/4 tsp grated lemon rind
2 tbsp dried currants
1 3/4 cup all-purpose flour, sifted
2 oz dark rum
1 rum syrup, hot
Directions
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.
Servings: 6 servings
Babas Au Rhum Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverage; Fruit
The History of Recipes
We are able to follow the history of meal recipes back into the far past, in fact as far back as the early Egyptians, and possibly even further. Having said that, sadly, these old recipes were just basic hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the oldest recipe discovered so far, according to experts are a few stone tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful. Continuing our culinary historical journey, there are some recipe books published in the 1300s - a recipe book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these two books are nothing to do with the spicy food that is popular today, but instead descriptions of the types of meals enjoyed by the rich people of those days. Over the succeeding few hundred years, the powerful families of the West competed to offer the most extravagent banquests, and because of this chefs and their recipes became highly prized. Nevertheless, it was during the 1800s that fine cooking and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collecting, verifying, and writing down recipes to help cooks of their time. The TV revolution brought us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Babas Au Rhum recipe.
