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Published April 14, 2008 by
Preheat oven to 350° F.
In a bowl, beat egg yolks with a mixer, gradually add milk, flour, baking powder, yeast and egg whites. Pour into a greased crown mold. Bake for 20 to 25 minutes.
Let cool and turn out Baba on serving dish; set aside.
“William Pear” Syrup:
In a small saucepan, bring water to a boil, add sugar and “William Pear” liqueur. Simmer for 2 minutes stirring constantly.
Pour syrup over Baba, let cool in refrigerator.
“William Pear” Light Cream:
In a double boiler or saucepan at low heat, add egg yolks and sugar. Stir until mixture whitens.
Add warm milk, cornstarch and “William Pear” liqueur. Heat until mixture thickens.
Let cool and add cream; mix well.
Pour light cream in the middle of Baba and garnish with fruit cocktail. [6 to 8 servings]