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Yield: 12


340g sugar

113g water

Pinch of cream of tartar


907g milk

113g heavy cream

1 Vanilla bean; split


453g egg

227g sugar


7g vanilla extract

85g amber rum



  1. Scald milk and cream with the split vanilla bean. Cover and steep for 30 minutes to allow the vanilla to flavor the milk.
  2. While the milk is steeping, prepare the glaze. Boil the sugar, water, and cream of tartar until the sugar caramelizes. Pour a small amount into the bottom of each custard cup.
  3. After the 30 minutes, reheat the milk to the scalding point. While the milk is heating, whip the eggs and sugar by hand until pale.
  4. Strain the hot milk into the eggs while stirring, but do not make it foamy. Stir in the extract and rum.
  5. Pour into glazed custard cups. Bake in a hot water bath in a 325ºdeck oven until set, approximately 45 minutes.