Rum Crème Caramel

Directions

1. 1
   Preheat oven to 325°F. Combine 1/2 cup sugar and 1/2 cup water in a saucepan over medium heat, stirring, until sugar dissolves. Bring to a boil and cook for 10-12 mins, undisturbed, until a light caramel color. Carefully distribute between six 4.25oz ramekins, swirling to cover base.
2. 2
   Whisk together eggs, remaining sugar and rum extract until combined. Bring evaporated milk and milk to a boil then whisk into eggs. Strain then distribute between prepared ramekins. Transfer ramekins to a baking dish. Add enough boiling water to come halfway up sides of ramekins. Bake for 25-30 mins, until just set. Remove from baking dish and chill overnight.
3. 3
   To serve, turn out onto a serving plate.