5

Rum Custard

Total Time
51 min
Prep
6 min
Cook
45 min
Serves
2
Difficulty
Easy
Some custards are slowly simmered on top of the stove, while others are baked in a water bath so they will set up slowly, assuring the silky-smooth texture.
Ingredients

egg(s)

1 large

sugar

2 Tbsp

table salt

tsp, or to taste

low-fat milk

¾ cup(s)

rum

½ fl oz, dark-variety (about 1 Tbsp)

ground nutmeg

tsp

Instructions

  1. Preheat the oven to 350°F. Spray 2 (6-ounce) custard cups with nonstick spray.
  2. Whisk together the egg, sugar, and salt in a medium bowl; set aside.
  3. Bring the milk to a boil in a small saucepan. Remove the saucepan from the heat and stir in the rum and nutmeg. Slowly whisk the milk mixture into the egg mixture until blended. Pour the custard mixture into the custard cups. Place the cups in an 8-inch square baking pan. Fill the pan with hot tap water to come halfway up the sides of the custard cups.
  4. Bake until a knife inserted in the center of a custard comes out clean, 30–40 minutes. Cool the custards on a rack 15 minutes. Cover and refrigerate until set, at least 4 hours or overnight. Yields 1 custard per serving.
Notes
Custards can be made with cream, half-and-half, or milk and are thickened with whole eggs or a combination of yolks and eggs. It simply depends upon how rich or light the custard is meant to be. Here, it is flavored with dark rum and nutmeg, but you could add a splash of pure vanilla extract, if you like.

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