Photo: Ian Dooley
Plum baba with crème fraîche ice cream
16 ingredients
1 hr
Serves 4-6
openrecipes
Babas are having a revival – this version replaces the rum with hazelnut liqueur and is served with grilled plums and plum purée.
Estimated Nutrition (whole recipe, rough)
875
Calories
28g
Protein
26g
Fat
128g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Plum | 1 medium (66g) | 30 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Hazelnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 570ml/1 pint full-fat milk
- 1 vanilla pod
- 6 medium free-range egg yolks
- 220g/8oz caster sugar
- 300g/10½oz crème fraîche
- 200g/7oz plums
- 25g/1oz caster sugar
- 220g/8oz strong plain flour
- 1 x 7g dried fast action yeast
- ½ tsp fine salt
- 20g/¾oz caster sugar
- 2 medium free-range eggs
- 50ml/2fl oz whole milk
- 100g/3½oz unsalted butter
- 250g/9oz caster sugar
- 2-4 tbsp hazelnut liqueur
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes