Chef's Recipes

Rum baba with orange cream

Australian Gourmet Traveller recipe for rum baba with orange cream by Subo.

  • Serves 4
  • 1 hr preparation
  • 45 mins cooking plus proving, cooling, soaking
Rum baba with orange cream
Rum baba with orange cream

“I’m tempted to ship straight to dessert at Subo in Newcastle – their rum babas are superb.”
Meredith Garland, Newcastle, NSW

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

At Subo, owner-chef Beau Vincent serves this dessert with burnt-orange bubbles.

Ingredients

  • 65 ml milk
  • 35 ml thickened cream
  • 1¾ tsp dried yeast
  • 210 gm plain flour
  • 2½ tbsp caster sugar
  • 2 eggs, lightly whisked
  • 65 gm butter, melted
Rum syrup
  • 750 gm caster sugar
  • 150 ml dark rum
Orange cream
  • 30 gm caster sugar
  • 2 egg yolks
  • 2 tsp each plain flour and cornflour
  • 150 ml milk
  • 400 ml orange juice
  • ¼ tsp agar-agar (see note)
  • 400 ml thickened cream, whisked to soft peaks

Method

Main
  • 1
    Preheat oven to 180C. Heat milk and cream in a small saucepan until lukewarm, add yeast and set aside in a warm place until foamy (5 minutes). Mix flour, sugar and 1 tsp sea salt on low speed in an electric mixer fitted with a dough hook, then add egg and yeast mixture and mix to combine. Increase speed to medium and mix until smooth (5 minutes). Reduce speed to low and gradually add butter, mixing until combined, then increase speed to high and knead until dough is smooth and elastic (5 minutes). Divide dough among 4 greased 150ml dariole moulds, cover with a tea towel and set aside to prove until dough reaches tops of moulds (1-1½ hours). Bake until golden and cooked through (15-20 minutes), cool slightly in moulds, turn out to cool completely, then transfer to a large airtight container until required.
  • 2
    For rum syrup, stir sugar and 1 litre water in a saucepan over medium heat until sugar dissolves, then simmer until syrupy (5 minutes). Set aside to cool, then stir through rum, pour over rum babas and set aside to soak (2 hours), turning in syrup occasionally.
  • 3
    For orange cream, whisk sugar and yolks in a bowl until pale (3-4 minutes), sift flours over, stir to combine and set aside. Bring milk to just below the boil in a small saucepan over low heat. Add milk to egg mixture in a thin, steady stream, whisking continuously, then return to a clean saucepan and whisk over medium heat until mixture comes to the boil and thickens (1-2 minutes). Transfer to a bowl, cover closely with plastic wrap and set aside to cool. Reduce orange juice in a small saucepan over medium heat to 125ml (15-20 minutes). Add agar-agar, whisk to combine and bring to the boil. Strain through a fine sieve into a large bowl and refrigerate to cool. Fold in milk mixture, then fold in whipped cream. Serve with rum baba, with extra rum syrup drizzled over.

Notes

Agar-agar is a setting agent derived from seaweed; it’s available from health-food shops.
This recipe is from the December 2012 issue of
.

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