Rum Flan

Instructions

1. Caramel: In small skillet place 1 cup of sugar. Melt sugar over medium-low heat. Don’t stir until sugar begins to form a syrup. Reduce heat to low and stir frequently with wooden spoon until all sugar is melted. Continue cooking, stirring constantly, until smooth and a light amber color.
2. Run hot water over outside of the deep 2 quart casserole or soufflé dish so it is warm.
3. Pour hot caramelized syrup into dish and rotate until inside is covered. Set aside to cool.
4. Preheat oven to 350 degrees.
5. Custard: In large mixing bowl, beat eggs, egg yolks, and remaining 3/4 cup sugar for 5 minutes, until sugar dissolves.
6. Add cream, milk, rum, and salt. Stir until blended.
7. Pour thru a fine sieve into prepped casserole dish.
8. Place dish into a large baking pan and place into oven.
9. Pour hot, not boiling, water into pan up to one inch from top of backing pan. (Creating a bath for the casserole dish).
10. Lightly cover casserole with foil. Reduce oven temperature to 325.
11. Bake for 2 hours or until knife inserts and comes out clean.
12. Remove dish from water, cool on wire rack, refrigerate covered at least 6 hours.