- Yield: 8 servings
- 1 1/2cups sugar
- 2cups heavy cream
- 1 1/2cups heavy cream
- 1/2cup rum
- 1-- vanilla bean
- pinch salt
- 4-- eggs
- 6-- egg yolks
- Preheat oven to 350F.
- Heat 1 cup of the sugar in a small, heavy pan over moderately high heat. Stir with a wooden spoon until melted and caramel-colored.
- Pour caramelized sugar into eight 1/2-cup ramekins or custard cups, coating the bottoms and sides. Work quickly. (You may use a 1 1/2-quart oven-proof mold rather than individual cups.) Set aside.
- Heat cream, half and half, remaining 1/2 cup sugar, rum, vanilla bean, and salt in a heavy 2- or 3-quart saucepan. Let mixture simmer briskly about 15 minutes until reduced by about 1/2 cup. Set aside to cool.
- Beat the eggs and yolks. Add them to the cooled milk mixture and stir well. Pour through a strainer into a pitcher, then into the cramel-coated custard cups.
- Set the cups in a pan of warm water deep enough to reach about 1 inch up the sides of the cups. Bake in a preheated oven until done. (A knife inserted gently in the center should come out clean.)
- Cool. Refrigerate for several hours. To serve: run a sharp knife around the sides of the cups. Invert on serving dish.
Recipe reprinted with permission from The Junior League of Rochester’s Applehood & Motherpie (The Junior League of Rochester, Inc., 1981).