|Fine bread crumbs||1 Cup (16 tbs)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Flour||10 Tablespoon (1/2 Cup Plus 2 Tablespoons)|
|Baking powder||2 Teaspoon|
|Butter||3 Tablespoon, melted|
|Lukewarm milk||1⁄4 Cup (4 tbs)|
|Orange juice||1 Tablespoon|
|Grated orange rind||1|
|Water||1 Cup (16 tbs)|
|Heavy cream||1 Cup (16 tbs), whipped|
Preheat oven to 375° F.
Butter 6 custard cups and dust with fine bread crumbs.
Set on a trivet or place in a small shallow oblong pan.
Beat eggs until fluffy.
Add 1/4 cup sugar and continue beating on high speed of mixer until sugar is dissolved.
Sift flour and baking powder together and add them.
Add melted butter, warm milk, orange juice, and orange rind.
Pour the same amount into each custard cup.
Bake at 375° F for 25 minutes.
Remove from oven and loosen from molds after 2-3 minutes.
Boil 1 cup sugar and water for a few minutes until it forms a thin syrup.
Flavor with rum or brandy.
Pour syrup over molds a tablespoon at a time so the babas will absorb it.
Each will take 3 tablespoons of syrup.
When cool, serve with whipped cream.