Rum Crème Caramel

1. 1

   Preheat oven to 325u00b0F. Combine 1/2 cup sugar and 1/2 cup water in a saucepan over medium heat, stirring, until sugar dissolves. Bring to a boil and cook for 10-12 mins, undisturbed, until a light caramel color. Carefully distribute between six 4.25oz ramekins, swirling to cover base.

2. 2

   Whisk together eggs, remaining sugar and rum extract until combined. Bring evaporated milk and milk to a boil then whisk into eggs. Strain then distribute between prepared ramekins. Transfer ramekins to a baking dish. Add enough boiling water to come halfway up sides of ramekins. Bake for 25-30 mins, until just set. Remove from baking dish and chill overnight.

3. 3

   To serve, turn out onto a serving plate.

* Per serving · 4 servings · Values may vary.

No additional tips available.