Holiday Caramel Custard - sugar

Method

• Preheat oven to 350 degrees.
• Butter a four-to-five-cup baking dish or mold.
• Swirl one-half cup of the sugar with the water in a heavy saucepan or skillet until the sugar has dissolved.
• Place over medium heat and cook, stirring occasionally, until the mixture turns a uniform honey-brown color.
• Pour the caramel into the baking dish, tilting the dish so the caramel coats the bottom.
• Beat eggs and egg yolks together.
• Beat in the remaining half-cup of sugar and the nutmeg until light.
• Stir in the rum, milk and cream.
• Pour the mixture into the prepared baking dish.
• Set the dish in a pan of hot water that comes about half-way up the sides of the dish, place them in the oven and bake about 45 minutes, until the surface of the custard is firm to the touch and a knife inserted in the center comes out clean.
• The custard should not feel very stiff.
• Allow the custard to cool to room temperature, then refrigerate it at least six hours or overnight.
• Just before serving, run a knife around the sides of the dish, then unmold the custard onto a serving plate that has a lip so the caramel will not run off.