| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Polish | Poland, Bread/rolls, Desserts, Submitted | 18 | Babas |
INGREDIENTS
| 2 | c | Butter/margarine; room temp |
| 1 | c | Sugar, granulated |
| 2 | Eggs | |
| 3 | Egg whites | |
| 2 1/2 | c | Flour, all-purpose |
| 3 | Egg yolks | |
| 3/4 | c | Sugar, granulated |
| 3/4 | c | Whipping cream |
| 1/4 | ts | Salt |
INSTRUCTIONS
BABA CUSTARD For baba: Beat butter at high speed of an electric mixer. Gradually add sugar, creaming until fluffy. Beat in whole eggs and 2 egg whites. Stir in flour, and mix well. For custard: Combine all ingredients in the top of a double boiler or a heavy saucepan (you can also cook the custard in the microwave). Cook and stir until custard is thickened; set aside to cool a few minutes. Generously grease muffin pan cups; coat with fine dry bread crumbs. Line each cup with 1 tablespoon of the baba dough. Spoon in 2 tablespoons of the custard, and top with more dough. Beat reserved egg white until just foamy, and brush top of each bab. Bake at 350 degrees for 20 to 25 minutes. Makes 18 babas. From - Culinary Arts Polish Cookbook, MM/posting by DonW1948@aol.com File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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