Lime and Rum Caramel Creams

1. 1

   Preheat oven to 300F.

2. 2

   In a small heavy saucepan stir together rum, water, and 3/4 cup sugar and bring to a boil over moderate heat.

3. 3

   Cook mixture, without stirring, until sugar is dissolved and begins to turn golden caramel.

4. 4

   Immediately divide caramel among six 1-cup ramekins, tilting them to coat bottoms evenly.

5. 5

   (If caramel begins to thicken before all ramekins are filled, reheat it over low heat until just pourable.)

6. 6

   Let caramel cool.

7. 7

   In a large saucepan scald milk with cream over moderate heat.

8. 8

   In a large heat-proof bowl whisk together whole eggs, yolks, and remaining 1/2 cup plus 2 tablespoons sugar until mixture is combined well.

9. 9

   Add scalded milk mixture in a slow stream, whisking constantly, and whisk in lime juice, zest, and rum extract.

10. 10

    Strain mixture through a coarse sieve into a heat-proof pitcher or measuring cup (at least 6-cup capacity).

11. 11

    Arrange ramekins in a baking pan just large enough to hold them and divide mixture evenly among them.

12. 12

    Add enough hot water to baking pan to reach two-thirds up sides of ramekins.

13. 13

    Carefully put a single piece of foil over all ramekins, tucking it loosely around them, and bake in middle of oven about 1 hour 10 minutes (custards should appear set when shaken).

14. 14

    Remove ramekins carefully from baking pan and let creams cool.

15. 15

    Chill caramel creams, covered, 6 hours or overnight.

16. 16

    Run a thin knife around sides of caramel creams and gently shake them from side to side to loosen.

17. 17

    Invert a dessert plate over each ramekin and invert caramel creams onto plates.

* Per serving · 4 servings · Values may vary.