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.
- 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.