Photo: Eiliv Sonas Aceron
Rum babas with Chantilly cream
14 ingredients
20 min
Serves 8
openrecipes
This impressive-looking pud takes a bit of effort but can be made ahead, so is an ideal way to finish a Gallic-inspired dinner party
Estimated Nutrition (whole recipe, rough)
928
Calories
28g
Protein
31g
Fat
121g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 120g plain flour , plus extra for the dariole moulds
- 10g golden caster sugar
- salt
- 30ml milk
- 10g fresh yeast
- 1 egg
- 30g butter , melted and cooled , plus extra for the moulds
- 30g sultanas
- 250g golden caster sugar
- 2-3 tbsp dark rum
- 60g sultanas
- 125ml double cream
- 20g golden caster sugar
- 1 tsp vanilla essence
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes