Published January 21, 2008
- 3 egg yolks
- ¼ cup granulated sugar
- 1 tbsp. 2 % milk
- 1/3 cup all purpose flour
- 2 tsp. baking powder
- 1 package yeast
- 3 egg whites, beaten until stiff
Preheat oven to 350 5 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:
- 1 cup water
- ½ cup granulated sugar
- !/4 cup “ William Pear “ liqueur
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:
- 2 egg yolks
- 1/3 cup granulated sugar
- 1 cup warm milk
- 1 tbsp. cornstarch mixed with a little water
- 2 tbsp. “ William Pear “ liqueur
- 1 cup 35 % cream, whipped
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 1 can [28oz] fruit cocktail. [6 to 8 servings]