Vanilla Rum Custard, Z and K

I cooked this custard in a 9/13 pan. It was really easy and delicious.

La Tarte (Vanilla-Rum Custard)

From Saveur. 
Take this custard out of the refrigerator about 10 minutes before serving.
Credit: Penny De Los Santo

Ingredients:

• 3/4 cup sugar
• 1/2 tsp. kosher salt
• 4 eggs, beaten
• 1 vanilla bean, seeds scraped and reserved
• 4 cups heavy cream
• 5 tbsp. light rum

Method:

1. Heat oven to 300°.
2.  In a bowl, whisk together sugar, salt, eggs, and vanilla. Whisk in cream and rum.
3. Transfer mixture to a 3-qt. baking dish; set inside a roasting pan. 
4. Put pan on oven rack; pour boiling water into pan to come halfway up sides of dish. Bake until slightly loose in center, 40–50 minutes. Remove dish from pan; chill until set. 

SERVES 8–10