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1
Heat oven to 325F.
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2
Place 6 6-oz ramekins into a large roasting pan.
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3
In a small sauce pan, heat half & half just until bubbles form at the rim.
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4
In a bowl, combine eggs, 1/3 c sugar, extract, and rum.
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5
Slowly stir in half-and-half.
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6
Pour into ramekins.
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7
Place roasting pan on oven rack and pour enough hot water into the pan to come half way up the sides of the ramekins.
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8
Bake at 325F for 15 minutes, until custard is just set.
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9
Transfer ramekins to wire-rack to cool for 20 mintes, then refrigerate for 2 hours or overnight (cover carefully with plastic wrap).
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10
Line large baking sheet with foil.
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11
In a small saucepan (NOT nonstick!, stir remaining 1/2 cup sugar and 3 tbsp water to dissolve sugar.
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12
Bring to rolling boil (careful VERY hot!)
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13
over high heat without stirring to an amber color 5-6 minutes.
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14
Pour onto prepared sheet, tilt to spread more easily.
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15
Let cool till firm, about 5 minutes.
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16
Gently tap to crack.
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17
Pulse pieces in food processor until finely ground (makes 1/2 cup and can be stored at room temp tightly sealed, so you can make it ahead).
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18
Bring ramekins to room temperature.
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19
Sprinkle over the creme and serve right away, or set under hot broiler for a few seconds to caramelize.
