Scented with vanilla bean and light rum, this silky, crowd-pleasing custard dessert is astoundingly simple to make.
Yield: serves 8-10
3⁄4 cup sugar
1⁄2 tsp. kosher salt
4 eggs, beaten
1 vanilla bean, seeds scraped and reserved
4 cups heavy cream
5 tbsp. light rum
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.