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1
Preheat the oven to 375 and position a rack in the middle of the oven.
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2
In a medium saucepan, combine 1 cup of the sugar with the water and bring to a boil over moderately high heat.
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3
Stir with a wooden spoon to dissolve the sugar.
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4
Using a wet pastry brush, wash down any sugar crystals from the side of the pan.
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5
Continue to boil the sugar syrup, without stirring, until a golden amber caramel forms, 6 to 8 minutes.
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6
Remove the saucepan from the heat and dip the bottom of the pan in a bowl of cool water to stop the cooking.
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7
Immediately pour the hot caramel into eight 4-ounce ramekins; swirl to evenly coat the bottoms with caramel.
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8
Set the ramekins in a roasting pan.
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9
In a food processor, combine the ricotta with the whole egg, egg yolks, cream, rum, vanilla, orange-flower water, orange zest and the remaining 1/4 cup sugar.
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10
Process until smooth.
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11
Pour the mixture into the ramekins.
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12
Put the roasting pan in the oven and pour enough hot water into the pan to reach halfway up the sides of the ramekins.
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13
Bake the ricotta custards for about 45 minutes or until golden brown on top and set around the edges but still slightly soft in the center.
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14
Transfer the ramekins to a rack and let cool.
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15
Cover and refrigerate the custards overnight.
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16
To unmold, run a small knife around each custard, place a dessert plate on top and invert, giving the ramekin a little shake.
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17
If the custard sticks, briefly dip the bottom of the ramekin in hot water and invert again.
