Rum baba with orange cream | Gourmet Traveller

Ingredients

• 65 ml milk
• 35 ml thickened cream
• 1¾ tsp dried yeast
• 210 gm plain flour
• 2½ tbsp caster sugar
• 2 eggs, lightly whisked
• 65 gm butter, melted
• Rum syrup
• 750 gm caster sugar
• 150 ml dark rum
• Orange cream
• 30 gm caster sugar
• 2 egg yolks
• 2 tsp each plain flour and cornflour
• 150 ml milk
• 400 ml orange juice
• ¼ tsp agar-agar (see note)
• 400 ml thickened cream, whisked to soft peaks