Tian au Rhum

Rum and Milk Custard

This is a delicate and exciting traditional dessert, yet very easy to prepare. You can use the whites of the eggs later for Soupirs aux Amandes; you will like the lovely combination of rum custard and almond wafers.


  • 1 cup sugar
  • 2 tablespoons water
  • 1 quart milk
  • 3 whole eggs and 3 yolks
  • 5 tablespoons dark rum


Boil ½ cup of the sugar with the water in a 1-quart mold over a medium to high flame. Shake the mold from time to time. When the syrup turns from golden to amber in color, place the bottom of the mold in a pan of cold water for 1 minute, then rotate the mold so the caramel runs and coats the entire bottom and part of the sides. Let it cool upside down for a few minutes over a plate that has been buttered to prevent the caramel from sticking.

Preheat the oven to 350°. Heat the milk in a large pot. In a large bowl, beat the eggs and yolks, gradually adding the remaining ½ cup of sugar. Very slowly pour in the hot milk while stirring vigorously. Stir in 4 tablespoons of the rum and pour the custard into the caramel-coated mold.

Place the mold in a large pan and pour 2 inches of hot water into the pan. Bake for 40 to 50 minutes, or until a knife inserted in the center comes out clean.

Allow to cool, then run a knife around the edge of the custard to unmold it more easily. Place a flat dish over the mold and then, holding both dish and mold, turn them upside down to unmold the custard.

If some caramel is still on the mold, add 1 tablespoon rum to the mold and heat the caramel to dissolve it again. Pour this over the top of the custard. No garnish is needed.