|Butter/Margarine||2 Cup (32 tbs) (At Room Temperature)|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Whipping cream||3⁄4 Cup (12 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
For baba, beat butter at high speed.
Gradually add sugar, creaming until fluffy.
Beat in whole eggs and 2 egg whites.
Stir in flour; mix well.
For custard, combine egg yolks, cream, sugar, and salt in the top of a double boiler or in a heavy saucepan.
Cook and stir until custard is thickened.
Set aside to cool a few minutes.
Generously grease muffin pan wells; coat with fine dry bread crumbs.
Line each with 1 tablespoon dough.
Spoon in 2 tablespoons custard.
Top with more dough.
Beat reserved egg white just until foamy.
Brush top of each baba.
Bake at 350Â°F 20 to 25 minutes.