Instructions

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.

Recipes

La Tarte (Vanilla-Rum Custard)

Name: La Tarte (Vanilla-Rum Custard)
Total time: PT0D0H0M
Yield: serves 8-10
Ingredients: 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

Serves
serves 8-10

PENNY DE LOS SANTOS

By SAVEUR Editors

Published on February 28, 2013

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.

Equipment

Ingredients

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

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Instructions

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.