Secrets of the Best Chefs

½ cup milk

¼ cup sugar

1 egg

1 egg yolk

½ teaspoon vanilla extract

FOR THE BABA

4 tablespoons (½ stick) unsalted butter (1 tablespoon for each

piece of brioche)

1 loaf of brioche, crusts removed, cut into wide rectangular

sticks (about 1-by-1-by-5 inches)

¼ cup crème fraîche or sour cream

A handful of peeled grapes*

Lemon mint (optional)

For the raisins, bring the water, sugar, and cinnamon stick to a boil

in a small pan, then reduce the heat and allow to simmer for 3

minutes. Add the golden raisins, cover, and simmer until they’re

plump and most of the liquid is gone, then set aside.

For the rum syrup, combine the sugar, water, orange, and

cinnamon stick in another small pot; bring to a boil, reduce the

heat, and simmer for 8 minutes. Add the rum and set aside.

For the custard, in a medium bowl whisk all the ingredients

together by hand until smooth. Set aside in the refrigerator until

ready to use.

To finish the dish, put a sauté pan over medium heat and start