Just finished. Think temperature is too low. Took way longer than recipe indicates. Just started to chill.
La Tarte (Vanilla-Rum Custard)
Take this custard out of the refrigerator about 10 minutes before serving.
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Credit: Penny De Los Santos
Ingredients
¾ cup sugar½ tsp. kosher salt
4 eggs, beaten
1 vanilla bean, seeds scraped and reserved
4 cups heavy cream
5 tbsp. light rum
Instructions
Heat oven to 300°. In a bowl, whisk together sugar, salt, eggs, and vanilla. Whisk in cream and rum. Transfer mixture to a 3-qt. baking dish; set inside a roasting pan. Put pan on oven rack; pour boiling water into pan to come halfway up sides of dish. Bake until slightly loose in center, 40–50 minutes. Remove dish from pan; chill until set.Ratings & Reviews (4)
As I stated, I think the overn temperature needs to be at 325. The flavor was good, although I might have added a tad more rum.
My mum would make this on the stove top whenever I was home sick. Ahhh, the smell and taste of love (with the rum). I miss her.
Easy to prepare and delicious. Garnished with sprigs of red currants, it was lovely enough to serve to guests. I also had to cook it longer than indicated.
La Tarte (Vanilla-Rum Custard)
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 Recipe - Saveur.com){kind=link}