4 C whipping cream
1 C plus 10 tsp sugar
6 large egg yolks
1 large egg
2 T dark rum
1½ T vanilla extract
fresh raspberries
Preheat oven to 350°F.
Whisk cream, 1 C sugar, egg yolks, egg, rum and vanilla in large bowl until well blended. Divide mixture amoung ten ¾ -cup soufflé dishes or custard cups. Arrange dishes in 13x9.x-inch baking pan. Fill pan with hot water to halfway up sides of dishes.
Bake until center of custard moves slightly when dish is shaken, about 50 minutes. Remove dishes from water and cool. Cover and refrigerate until well chilled, about 4 hours (can be made 1 day ahead if kept refrigerated).
Preheat broiler.
Sprinkle each custard with 1 tsp sugar. Broil until sugar melts and turns golden brown, watching closely. Serve immediately or refrigerate until sugar hardens and custards are firm, about 30 minutes. Garnish with raspberries.
Source: Bon Appétit Magazine September 1995