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La Tarte (Vanilla-Rum Custard)

June 01, 2019

La Tarte (Vanilla-Rum Custard)


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.

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