Caramel Custard

Rum, vanilla and brown sugar make these baked custards the perfect compliment to an Italian pasta meal. A water bath, also called a bain-marie, allows the diffusion of heat so the custards will not overcook. 

    6 tablespoons dark brown sugar
    4 large eggs
    cup granulated sugar
    1 cups fat-free milk
    cup whipping cream
    teaspoon rum flavoring
    1 teaspoon vanilla extract

1.  Preheat the oven to 325. Place six 6-ounce custard cups in a    
     13 x 9 x 2-inch glass baking dish. Spoon 1 tablespoon brown        
     sugar into each cup.

2.  In a large bowl, whisk eggs and sugar until creamy. Add
     milk, cream, rum and vanilla. Strain into a glass measuring
     cup so it will be easier to pour the egg mixture into cups.

3.  Pour custard evenly into cups. Place on middle rack of oven
     and fill glass baking dish with 4 cups of water to surround
     custard cups. Bake in the preheated oven for 40 minutes.
 
4.  Remove custards from oven and refrigerate until cold.

5.  Run a spatula around the edge of each cup and invert to serve.
     Each custard will have its own caramel sauce.

     Makes 6 servings