Holiday Caramel Custard

• 1 cup sugar
• 3 tablespoons water
• 3 eggs
• 2 egg yolks
• 1/2 teaspoon nutmeg
• 3 tablespoons light rum
• 2 1/2 cups milk
• 1/2 cup heavy cream

1. Preheat oven to 350 degrees.
2. Butter a four-to-five-cup baking dish or mold.
3. Swirl one-half cup of the sugar with the water in a heavy saucepan or skillet until the sugar has dissolved.
4. Place over medium heat and cook, stirring occasionally, until the mixture turns a uniform honey-brown color.
5. Pour the caramel into the baking dish, tilting the dish so the caramel coats the bottom.
6. Beat eggs and egg yolks together.
7. Beat in the remaining half-cup of sugar and the nutmeg until light.
8. Stir in the rum, milk and cream.
9. Pour the mixture into the prepared baking dish.
10. 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.
11. The custard should not feel very stiff.
12. Allow the custard to cool to room temperature, then refrigerate it at least six hours or overnight.
13. 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.

sugar, water, eggs, egg yolks, nutmeg, light rum, milk, heavy cream

Taken from cooking.nytimes.com/recipes/1450 (may not work)