Rustic Babà with Custard: A Simpler and Quicker Variation of the Classic Neapolitan Babà

The Neapolitan babà, a beloved Italian pastry, is traditionally known for its spongy texture, rum-soaked richness, and delicate flavor. This dessert, often made in the shape of a small, mushroom-like cake, is typically a labor of love that involves making a yeast dough, proofing it, baking it, and then soaking it in rum syrup before serving. While the classic babà recipe requires some patience and a bit of expertise in the kitchen, a rustic version with custard provides a delightful alternative that is both quicker and easier to prepare, without sacrificing any of the flavor that makes the original so beloved.

In this article, we’ll guide you step-by-step on how to make a rustic babà with custard, offering a simpler and faster variation of the traditional Neapolitan babà. This version features the same light, fluffy texture as the classic babà, but swaps the rum syrup for a luscious homemade custard filling, making it both comforting and indulgent. Let’s dive into the process!

Ingredients:

For the baba dough:

  • 250g (2 cups) all-purpose flour
  • 10g (2 tsp) active dry yeast
  • 50g (1/4 cup) sugar
  • 2 large eggs
  • 60g (4 tbsp) butter, softened
  • 125ml (1/2 cup) warm milk
  • 1 tsp vanilla extract
  • Pinch of salt

For the custard filling:

  • 500ml (2 cups) whole milk
  • 3 large egg yolks
  • 100g (1/2 cup) sugar
  • 50g (1/4 cup) cornstarch
  • 1 tsp vanilla extract

For the assembly:

  • Powdered sugar (for dusting)
  • A pinch of salt

Method:

Step 1: Prepare the Dough

  1. Activate the yeast: Begin by preparing the yeast mixture. In a small bowl, combine the warm milk (around 100°F/38°C) with the sugar and active dry yeast. Stir gently and let it sit for 5-10 minutes, allowing the yeast to activate. You should see bubbles forming on the surface, which indicates the yeast is alive and ready to use.

  2. Make the dough: In a large bowl, sift the all-purpose flour and add a pinch of salt. Create a well in the center and pour in the activated yeast mixture. Add the eggs and vanilla extract. Using a wooden spoon or your hands, begin mixing until a rough dough starts to form.

  3. Knead the dough: Once the dough has come together, transfer it to a clean, floured surface and knead for about 10 minutes. The dough should be soft and slightly sticky. Gradually add the softened butter, one tablespoon at a time, kneading it into the dough. This will make the dough rich and pliable.

  4. Let it rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean cloth or plastic wrap and let it rise for 1-1.5 hours, or until it has doubled in size.

Step 2: Prepare the Custard

  1. Heat the milk: In a medium saucepan, heat the milk over medium heat until it is hot but not boiling. Stir occasionally to ensure it doesn’t scorch.

  2. Whisk the egg yolks and sugar: While the milk is heating, whisk the egg yolks and sugar together in a separate bowl until the mixture becomes pale and creamy. Add the cornstarch and continue whisking until fully combined.

  3. Temper the eggs: Once the milk is hot, slowly pour a small amount of it into the egg mixture while whisking constantly to prevent curdling. Gradually add the rest of the milk in a thin stream, whisking all the while.

  4. Cook the custard: Return the entire mixture to the saucepan and cook over medium heat. Stir constantly with a wooden spoon or whisk until the custard thickens (this usually takes about 5-7 minutes). Once thickened, remove the pan from the heat and stir in the vanilla extract.

  5. Cool the custard: Pour the custard into a bowl and cover it with plastic wrap to prevent a skin from forming. Let it cool to room temperature. You can also place it in the fridge to speed up the cooling process.

Step 3: Bake the Babà

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease a muffin tin or a babà mold with butter or non-stick spray.

  2. Shape the dough: Once the dough has risen, punch it down to release the air bubbles. Divide the dough into small portions and fill each muffin tin or babà mold about halfway. Be sure not to overfill as the dough will rise during baking.

  3. Second rise: Allow the dough to rise again for about 30 minutes, until it has puffed up and nearly reached the top of the molds.

  4. Bake: Place the tin in the preheated oven and bake for 15-20 minutes, or until the babà is golden brown and a toothpick inserted into the center comes out clean. Keep an eye on the babà to prevent over-baking.

  5. Cool: Once baked, remove the babà from the oven and let it cool for a few minutes before removing them from the molds.

Step 4: Fill with Custard

  1. Assemble the babà: Using a small knife or piping bag, create a small hole at the center of each babà, ensuring there’s enough space to hold the custard filling. Be gentle, as the babà should remain soft and delicate.

  2. Fill with custard: Spoon the cooled custard into each babà, filling it generously but not overfilling to the point of leaking.

  3. Dust with powdered sugar: Once filled, dust the babà with powdered sugar to add a touch of sweetness and a beautiful finishing touch.

Step 5: Serve and Enjoy

Your rustic babà with custard is now ready to be served! These soft, fluffy cakes are perfect for dessert after a hearty meal or as a sweet treat with a cup of coffee. The delicate sweetness of the custard filling pairs perfectly with the light, airy texture of the babà dough, making this simplified version of the classic Neapolitan babà just as delicious, if not more so!

Tips:

  • Custard Variation: For an even richer custard, you can add a tablespoon of butter to the custard once it’s done cooking and stir until it’s melted. This will add a velvety smooth texture.
  • Dough Tips: If you want the babà to have a bit of a rustic, uneven shape, feel free to use a more free-form method of shaping, rather than placing it in a mold. This gives the babà a homemade, charming look.
  • Storage: These babà with custard are best served fresh but can be stored in an airtight container for 1-2 days in the fridge. Reheat them gently before serving.

Conclusion:

This rustic babà with custard is a simplified yet incredibly delicious alternative to the traditional Neapolitan babà. By using custard instead of rum syrup, this version offers a creamy, comforting flavor that's easy to prepare in less time. Whether you're hosting a dinner party or indulging in a sweet treat at home, this recipe will bring a taste of Italy to your kitchen with a fraction of the effort. Buon appetito!