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Malibu Rum Crème Caramel

Makes 6 servings

• 2 cups sugar

CUSTARD

• 1 cup heavy cream
• 1 cup milk
• 1/4 cup sugar
• 1 teaspoon almond extract
• Pinch of salt
• 1/4 cup Malibu Coconut Rum
• 1 whole egg
• 3 egg yolks
• 1/8 cup sugar

Put the 2 cups sugar in a heavy-bottomed pot and add enough water to make a mixture like wet sand. Cook over medium heat without stirring until you get a medium to dark caramel. If crystals form around the pot, brush down the sides with a wet pastry brush. Very carefully divide caramel among six ramekins, swirling to get caramel up the sides.

For the custard: In a saucepan, combine the cream, milk, sugar, almond extract, salt and rum, and heat to a simmer. In a bowl, whisk together the egg, egg yolks and 1/8 cup sugar. Slowly whisk the hot cream mixture into the bowl with the eggs and sugar, continually whisking so the eggs don't start to cook.

Preheat oven to 375 degrees. Divide custard mixture among caramel-coated ramekins. Place in a large pan and fill pan with enough hot water to come half-way up the sides of the ramekins. Cover pan with aluminum foil and punch holes in the foil. Bake for 1 hour. Refrigerate ramekins overnight.

To unmold, loosen sides of the custard and put upside down on a plate.

(From Margaret Nolan of Currant Brasserie)

Puddings and custards, silky goodness with every bite

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