1. Scald the milk, add the butter and blend. Cool to lukewarm.

2. Sprinkle the yeast on the luke warm water and stir until disolved.

3. Beat the egg yolks and gradually add the sugar. Vigorously beat in the whole egg. Add the milk to the mixture, disolved yeast, lemon rind and currants.

4. Stir in the flour and beat until smooth. Cover the batter and let rise in a warm place until doubled in bulk, about one hour. Stir down.

5. Spoon into six individual well-greased baba molds or small custard cups, filling them two-thirds full. Let rise, uncovered, until the batter reaches the tops of the molds, about thirty minutes. Fifteen minutes before the babas are ready, preheat the oven to moderate (350F).

6. Bake until a cake testercomes out clean, about twenty minutes. Remove from the molds and cool on a cake rack. If desired, wrap in foil and freeze.

7. Marinate the babas in hot rum sauce several hours before serving. To serve, ignite two ounces heated dark rum in a ladle and pour over the babas.

Yield: 6 servings