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Preheat oven to 350F.
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Brush 6 (1/2 cups) ramekins with the melted butter and set aside.
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FOR THE FLAN:.
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Whisk together the eggs plus the two egg yolks.
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While whisking add the sugar, slowly until dissolved.
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Add rum extract, heavy cream, milk and salt.
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Continue to whisk.
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Strain mixture and transfer to large bowl, to strain out air bubbles.
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FOR THE CARAMEL:.
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Put sugar and water into small sauce pan.
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Boil and reduce until a nice amber color or to 'hard crack' stage on your candy thermometer.
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** Not to worry.
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After the flan is baked, cooled and inverted onto plate, the caramel is no longer hard, but just right.
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**.
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ASSEMBLY AND BAKING.
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Into buttered ramekins, pour 2 Tbsp of the hot caramel mixture and rotate to coat the bottom.
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Place 2-3 pear slices on top of caramel.
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Fill each ramekin with the flan mixture, SLOWLY to avoid air bubbles, until 2/3 full.
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Place filled ramekins into shallow baking pan and then fill pan with boiling water.
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**the water bath will allow flan to cook evenly**.
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Bake for 40 minutes.
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Remove from oven and allow flans to cool in original water bath.
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Once cooled, flans can be removed from water, covered and refrigerated overnight if needed.
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Before serving, place ramekins in a shallow pan of warm water to loosen the custard.
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Run a knife around the inside edge of ramekin, to further loosen.
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Place a plate on top of ramekin and flip onto plate to serve.
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VOILA!
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You have your Caramel and Pear Flan.
