Bay Rum Custard

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Byrd Estate in Cedar Hill, Texas in 1993.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 1½ cups milk
 * 1 cup heavy cream
 * 2 large bay leaves
 * 4 egg yolks
 * ½ cup light honey
 * ¼ teaspoon salt
 * 2 tablespoons dark rum

Directions

 * 1) Scald milk and cream in saucepan with the bay leaves.
 * 2) When the mixture has cooled about 10 minutes remove bay leaves and slowly whisk in egg yolks honey and salt.
 * 3) Stir in rum.
 * 4) Preheat oven to 350°F.
 * 5) Pour custard into 6 lightly buttered custard cups then place in shall pan of very hot water and bake for 30 minutes.
 * 6) Remove dishes from hot water and cool to room temperature.
 * 7) Chill custard 3 to 4 hours or overnight.