Bay Rum Custard

A delicious, easy to make recipe!

1-1/2 cups milk
1 cup heavy cream
2 large bay leaves, preferably fresh
4 egg yolks
1/2 cup light honey
large pinch of salt
2 tablespoons dark rum

Scald milk and cream in saucepan with the bay leaves. When the mixture has cooled about 10 minutes, remove the bay leaves and slowly whisk in egg yolks, honey and salt. Stir in the rum. Preheat the oven to 350° F.

Pour custard into 6 lightly buttered custard cups or a 1 quart soufflé dish. Place the dishes into a shallow pan of very hot water and bake. The individual custards take about 25 – 30 minutes; the soufflé dish takes about 45 – 50 minutes. Test custard by shaking the dish slightly to see if the custard is set.

Remove dishes from hot water and cool to room temperature. Chill custard 3 to 4 hours or overnight.

Serves 6.

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