| 1 | Recipe by: craig claibourne - the new york times cook book Scald the milk, add the butter and blend. |
| 2 | Cool to lukewarm. |
| 3 | Sprinkle the yeast on the luke warm water and stir until disolved. |
| 4 | Beat the egg yolks and gradually add the sugar. |
| 5 | Vigorously beat in the whole egg. |
| 6 | Add the milk to the mixture, disolved yeast, lemon rind and currants. |
| 7 | Stir in the flour and beat until smooth. |
| 8 | Cover the batter and let rise in a warm place until doubled in bulk, about one hour. |
| 9 | Stir down. |
| 10 | Spoon into six individual well-greased baba molds or small custard cups, filling them two-thirds full. |
| 11 | Let rise, uncovered, until the batter reaches the tops of the molds, about thirty minutes. |
| 12 | Fifteen minutes before the babas are ready, preheat the oven to moderate (350°F). |
| 13 | Bake until a cake tester comes out clean, about twenty minutes. |
| 14 | Remove from the molds and cool on a cake rack. |
| 15 | If desired, wrap in foil and freeze. |
| 16 | Marinate the babas in hot rum sauce several hours before serving. |
| 17 | To serve, ignite two ounces heated dark rum in a ladle and pour over the babas. |
