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1
Preheat the oven to 350 degrees F. Place a 2 1/4- to 2 1/2-quart souffle dish in the oven to heat.
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2
Combine the sugar and water in a small, heavy saucepan.
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3
Cook over medium-high heat until the sugar dissolves, stirring frequently.
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4
Continue cooking 3 minutes or until a golden caramel forms, stirring constantly.
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5
Protecting your hands, remove the souffle dish from the oven and pour the caramel inside.
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6
Tilt the dish until the caramel thickens and evenly coats the bottom and 1 to 2 inches of the sides.
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7
Cool completely.
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8
Bring a kettle of water to the boil.
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9
Combine the rum and remaining ingredients in a large bwol, stirring with a whisk until well blended.
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10
Pour into the prepared souffle dish.
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11
Set the dish into a 9-inch square baking pan; add hot water to the baking pan to come 1 inch up the sides of the souffle dish.
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12
Bake until the custard barely jiggles when shaken and a knife inserted halfway between the center and the edge comes out clean, 1 to 1 1/4 hours.
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13
Remove the dish from water and let cool on a rack, then chill, covered, at least 4 hours.
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14
Run a thin metal spatula around inside of the dish, then invert onto a deep plate.
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15
Set the souffle dish in hot water for 10 minutes to loosen the carmael (not all will come off); scrape the caramel over the flan.
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16
To serve, cut the flan into wedges.
