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Vanilla-Rum Custard
Date: March 31, 2016
  • ¾ cup cane sugar
  • ½ tsp sea salt
  • 4 eggs, beaten
  • 1 vanilla bean, seeds scraped and reserved
  • 4 cups heavy cream
  • 5 tbsp. light rum
  • Fresh raspberries, optional garnish
  • Fresh mint springs, optional garnish
Preparation Steps:
  1. Heat oven to 300°.
  2. In a bowl, whisk together sugar, salt, eggs, and vanilla seeds.
  3. Whisk in cream and rum.
  4. Transfer mixture to a 3-qt. baking dish; set inside a roasting pan.
  5. Put pan on oven rack; pour boiling water into pan to come halfway up sides of dish.
  6. Bake until slightly loose in center, 40–50 minutes.
  7. Remove dish from pan; chill until set.
  8. Remove from refrigerator approximately 10-15 minutes before serving.
  9. Garnish with fresh raspberries and mint spring.
  10. Can also be made in individual ramekins.

Yields: 8-10 Servings