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.



  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.
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