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Rum Custard

  • 2 cups sugar
  • 3/4 cup water
  • 2 cups half and half
  • 1/2 cup sugar
  • 6 egg yolks
  • 3 Tbsp. Dark Rum

Preheat oven to 350 degrees.

Combine sugar and water in sauce pan.

Over medium high heat, bring mixture to a boil, and continue to boil until caramel colored, being careful not to let it burn. Using wet pastry brush, brush sides of pan so that crystals don’t form during this process.

Pour into six 4 oz. ramekins or custard cups.

Mix half and half and sugar.

Scald over medium heat and cool.

Whip egg yolks until lemon colored. Stir into cooled cream.

Add rum and stir well.

Pour into ramekins over caramel mixture.

Cover each ramekin with foil.

Place in shallow baking pan filled with hot water halfway up sides of ramekins.

Bake for 30 minutes or until centers are set.

Cool and refrigerate until ready to serve.

When ready to serve, run a knife around edge of custard. Set dishes in warm water for about 1 minute. Invert onto individual serving plates.

Serve immediately.

Small Farmer's Journal
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Sisters, Oregon 97759
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