Description
A silky, decadent French custard infused with dark rum and aromatic vanilla. Perfectly chilled and sophisticated for adult Halloween celebrations.
Ingredients
Scale
- 2 cups heavy cream
- 5 large egg yolks
- 1/2 cup granulated sugar
- 3 tablespoons dark rum
- 1 tablespoon vanilla bean paste
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 325°F and place ramekins in a baking pan.
- Heat heavy cream in a saucepan until it just reaches a simmer.
- Whisk egg yolks and sugar in a bowl until pale and fluffy.
- Slowly temper the eggs by whisking in a small amount of hot cream.
- Stir in the remaining cream, rum, vanilla, salt, and cinnamon.
- Pour mixture into ramekins and fill the baking pan with hot water halfway up the sides.
- Bake for 35-45 minutes until edges are set but center jiggles.
- Cool to room temperature and refrigerate for at least 4 hours.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American