Caribbean
⭐ Highly Rated
15 minmedium
CaribbeanDessert
Recipe Story
origins & traditionsThis elegant Caribbean dessert takes the classic baked custard to new heights with the addition of premium dark rum and a luscious salted caramel topping. The custard base is made with fresh eggs, rich cream, and whole milk, creating a velvety texture that melts on your tongue. The rum adds depth and complexity while the salted caramel provides a perfect counterpoint to the sweetness. Baked in a water bath to ensure even cooking, this dessert emerges from the oven with a gentle wobble and a golden top. Each spoonful delivers layers of flavor - the smooth custard, the bite of rum, and the sweet-salty finish of caramel. Perfect for dinner parties or special occasions, this dessert can be made ahead and chilled until serving time. The individual ramekins make for an impressive presentation that will delight your guests.
Instructions
step by step0/10 done
Preheat oven to 325°F (165°C). Place 6 ramekins in a large roasting pan.
In a saucepan over medium heat, combine 1 cup sugar with 1/4 cup water. Stir until sugar dissolves, then stop stirring and let it cook until it turns deep amber, about 8-10 minutes.
Remove from heat and carefully whisk in 1/4 cup heavy cream and 1/2 teaspoon salt for the caramel. Divide caramel among ramekins.
In a mixing bowl, whisk together eggs, remaining sugar, vanilla extract, and rum until well combined.
In a saucepan, heat milk and remaining heavy cream until just steaming. Slowly pour into egg mixture while whisking constantly.
Strain custard mixture through a fine-mesh sieve and pour into prepared ramekins.
Pour hot water into roasting pan until it reaches halfway up the sides of ramekins.
Bake for 40-45 minutes until custards are set around edges but still slightly jiggly in center.
Remove from water bath and let cool to room temperature. Refrigerate for at least 4 hours or overnight.
Before serving, let custards sit at room temperature for 15 minutes. Optionally, sprinkle with a few flakes of sea salt.
Salted Caramel Rum Baked Custard
5.0 (19)
A silky, smooth baked custard infused with dark aged rum and topped with a rich salted caramel sauce. This sophisticated dessert balances sweetness with a hint of sea salt and warm Caribbean spirits.
medium
1h 5m
6 servings
Ingredients
0 of 7 checked
Custard Base
- 5 pieces eggs, room temperature
- 2 cups heavy-cream
- 1 cups milk, whole milk preferred
- 2 teaspoons vanilla-extract
- 3 tablespoons honey
Salted Caramel
- 1/2 teaspoons salt, sea salt
- 2 tablespoons butter, unsalted
Chef Tips
expert advice•The key to perfect custard is gentle heat - the water bath prevents the eggs from curdling.
•Use a good quality aged rum for best flavor; white rum will work but lacks the depth of darker varieties.
•If your caramel hardens too much before adding to ramekins, gently reheat it.
•The custards should wobble slightly when done - they will continue to set as they cool.
•For an extra special touch, torch the tops with a kitchen torch just before serving for a crème brûlée effect.
•This recipe can easily be doubled for larger gatherings.
•The rum can be adjusted to taste - add more for a stronger flavor or reduce for a milder version.
•Some cooks like to add a pinch of nutmeg or cinnamon to the custard for extra warmth.
