BABA’ CON CREMA PASTICCERA (RUM BABA WITH CUSTARD)

SERVES 6 BABA

50g yeast 250ml milk 1kg flour, sifted 150g caster sugar 400g unsalted butter 4 eggs, lightly beaten 3 egg yolks, lightly beaten zest of 1 orange and 1 lemon

SYRUP FOR BABA

1 litre water 500g caster sugar rum extract, to taste zest of 1 lemon Crème patissier 8 egg yolks 185g caster sugar 135g plain (all-purpose) flour 1100ml milk 2 vanilla pods

METHOD

Dissolve the yeast in some warm milk until it becomes frothy. Put the flour and sugar in a bowl and make a well in the centre. Add the yeast mixture to form a soft, sticky dough. Add a little more milk if the mix is too dry. Shape into a ball and knead until smooth. Place in a bowl and leave in a warm place to rise to double in size. When it has doubled in size, remove and incorporate the remaining ingredients, kneading well to ensure it is mixed and becomes smooth and elastic. Pour the dough into a lightly greased and floured baba mould. Cover with plastic wrap, leave in a warm place and allow to rise to the top of the mould. Bake at 180C for 20 minutes, or until golden and cooked through when tested with a skewer. While cooking keep the oven door closed at all times until ready to test with skewer. Meanwhile, make the syrup for the baba. Place the water, sugar, lemon zest and a few drops of the rum extract in a pot and bring to the boil until the sugar has dissolved. Remove from the heat and allow the syrup to cool. When the baba are cooked and still warm, pour the cooled syrup over the baba. Before serving, add a splash of rum if desired. To make the crème patissier, place the egg yolks into a bowl. Add the sugar and mix together. Sift the flour and add to the egg mixture. Place milk and vanilla pods into a pot and bring to the boil. Remove the vanilla pods and pour over the egg mixture slowly while whisking. Place the mixture into a clean pot and heat again to cook out the starch in the flour. Allow to cool. Once your pastry crème is cooked, fill the baba.