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1
In a medium heavy saucepan, combine 3/4 cup of the sugar with the water and lemon juice and bring to a simmer over low heat, stirring occasionally until the sugar dissolves.
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2
Bring to a boil and cook without stirring, swirling the pan occasionally, until the syrup caramelizes and turns a deep golden color, 7 to 10 minutes.
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3
Very carefully pour the mixture into 6 (1-cup) ramekins and swirl to evenly coat the bottoms.
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4
Set aside.
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5
Preheat the oven to 350 degrees F.
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6
In a medium saucepan, bring the cream and milk to a simmer.
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7
Remove from the heat.
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8
In a medium bowl, whisk together the eggs and remaining 1/2 cup sugar until frothy and lemon colored, 2 to 3 minutes.
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9
Whisking constantly, slowly add the hot cream mixture to the eggs.
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10
Whisk in the rum.
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11
Strain through a fine mesh strainer into a large glass measuring cup or bowl, and divide among the ramekins.
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12
Place the ramekins in a large roasting pan and place on the middle rack of the oven.
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13
Carefully fill the roasting pan with hot water to come halfway up the sides of the ramekins.
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14
Bake until the custards are just set and a knife inserted into the center comes out clean, about 30 minutes.
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15
Carefully remove from the oven.
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16
Transfer the custards to a wire rack to cool, then refrigerate and chill completely before serving, 4 hours or overnight.
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17
To serve, run a thin sharp knife around the custards to loosen and invert onto dessert plates.
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18
Shake gently to release onto the plates.
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19
Garnish with the caramelized pineapple and pink grapefruit and serve.
