For the syrup:
• 300 ml water
• 150 g sugar
• 100 ml dark rum (adjust to taste)
• Zest of 1 lemon or orange (optional)
For the custard:
• 500 ml milk
• 4 large egg yolks
• 100 g sugar
• 40 g cornstarch
• 1 tsp vanilla extract
Step 1: Preparing the Babà Dough
• Activate the yeast:
• Dissolve the yeast in lukewarm milk with a teaspoon of sugar. Let it sit for 10 minutes until frothy.
• Mix the ingredients:
• In a large bowl, combine flour and sugar. Create a well in the center and pour in the yeast mixture and eggs.
• Mix with a wooden spoon or electric mixer (using dough hooks) until the ingredients start to come together.
• Incorporate butter:
• Gradually add softened butter, a little at a time, ensuring it’s fully absorbed before adding more.
• Sprinkle in a pinch of salt and continue kneading until the dough is smooth and elastic. It should be soft but not overly sticky.
• Proof the dough:
• Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour, or until doubled in size.
Step 2: Baking the Babà
• Prepare the molds:
• Grease a bundt pan or individual babà molds.
• Shape the dough:
• Transfer the risen dough into the mold(s), filling them about halfway to allow space for rising.
• Second rise:
• Let the dough rest for another 30 minutes, allowing it to rise again.
• Bake:
• Preheat the oven to 180°C (350°F).
• Bake for 20–25 minutes, or until golden brown and a skewer inserted into the center comes out clean.
• Cool:
• Let the babà cool in the pan for 10 minutes, then transfer to a wire rack.
Step 3: Preparing the Syrup
• Simmer:
• In a saucepan, combine water, sugar, and lemon/orange zest. Bring to a boil, then reduce heat and simmer for 5 minutes.
• Add rum:
• Remove from heat, let it cool slightly, then stir in the rum. Adjust the amount to taste.
Step 4: Soaking the Babà
• Soak:
• While the babà is still slightly warm, place it on a deep dish and slowly pour the syrup over it, allowing it to absorb evenly.
• Let it rest for 15–20 minutes, ensuring every bite is moist and flavorful.
Step 5: Making the Custard
• Heat the milk:
• Warm the milk in a saucepan over medium heat until it’s just about to simmer.
• Prepare the yolk mixture:
• In a separate bowl, whisk the egg yolks with sugar until pale and creamy. Add cornstarch and mix until smooth.
• Temper the eggs:
• Gradually pour a little hot milk into the yolk mixture, whisking constantly to avoid curdling. Slowly add the remaining milk.
• Cook the custard:
• Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened. Remove from heat and stir in vanilla extract.
• Cool:
• Transfer the custard to a bowl, cover with plastic wrap (pressing it directly onto the surface), and let it cool.
Step 6: Assembling the Dessert
• Slice and fill:
• Slice the babà horizontally or make small indentations to fill with custard.
• Decorate:
• Pipe the custard into the babà or spoon it generously over the top.
• Garnish:
• Optionally, add fresh berries, a dusting of powdered sugar, or a drizzle of dark chocolate for a sophisticated touch.
Enjoy!
This rustic babà with custard embodies the heart of Neapolitan tradition while embracing a simpler, more accessible method. Each bite melts in your mouth, perfectly balancing the boozy syrup and velvety custard. Whether you’re serving it at a family gathering or indulging in a quiet moment of sweetness, this dessert promises satisfaction with every spoonful.
Buon appetito! :)
