The Timeless Savarin

When our friends R and A asked us to bring a dessert to dinner at their place recently, I decided to do something simple yet classic, making use a small set of readily-available ingredients in the kitchen (hence saved me another trip to the supermarket in a cold winter day).

Another sous vide dinner - at home

Just this past weekend we had 2 families over for dinner at our place. After hearing me mumbling about how good Sous Vide dishes can be, my friend A requested that I did one that evening, which I not only obliged but made 2 dishes out of my Sous Vide machine.

Cooking at home: Rum baba

Rum baba is sort of like a hybrid between a brioche and muffin. It's a small yeast cake soaked in rum syrup hence the name. It can be served either hot or at room temperature, and either with dried or fresh fruits, creme anglaise or chantilly, or in my opinion, it's just as good on its own. And my favorite part is that, it can be baked in advance. Prepare it a day ahead and just set aside. Soak it in warm syrup before it's served and it's almost as if it went straight out from the oven to the table.