La Tarte (Vanilla-Rum Custard)

  • Serves

    serves 8-10


Bake this custard in one big pan or individual ramekins for a rich after-dinner treat. For optimal temperature and texture, take it out of the refrigerator about 10 minutes before serving.

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  • 34 cup sugar
  • 12 tsp. kosher salt
  • 4 eggs, beaten
  • 1 vanilla bean, seeds scraped and reserved
  • 4 cups heavy cream
  • 5 tbsp. light rum


Step 1

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.

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