Preheat oven to 300F. In a small heavy saucepan stir together rum, water, and 3/4 cup sugar and bring to a boil over moderate heat. Cook mixture, without stirring, until sugar is dissolved and begins to turn golden caramel. Immediately divide caramel among six 1-cup ramekins, tilting them to coat bottoms evenly. (If caramel begins to thicken before all ramekins are filled, reheat it over low heat until just pourable.) Let caramel cool. In a large saucepan scald milk with cream over moderate heat. In a large heat-proof bowl whisk together whole eggs, yolks, and remaining 1/2 cup plus 2 tablespoons sugar until mixture is combined well. Add scalded milk mixture in a slow stream, whisking constantly, and whisk in lime juice, zest, and rum extract. Strain mixture through a coarse sieve into a heat-proof pitcher or measuring cup (at least 6-cup capacity). Arrange ramekins in a baking pan just large enough to hold them and divide mixture evenly among them. Add enough hot water to baking pan to reach two-thirds up sides of ramekins. Carefully put a single piece of foil over all ramekins, tucking it loosely around them, and bake in middle of oven about 1 hour 10 minutes (custards should appear set when shaken). Remove ramekins carefully from baking pan and let creams cool. Chill caramel creams, covered, 6 hours or overnight. Run a thin knife around sides of caramel creams and gently shake them from side to side to loosen. Invert a dessert plate over each ramekin and invert caramel creams onto plates. Serves 6. Gourmet January 1995
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|Serving Size: 1 Serving (1366g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2172 (54%)|
|Amt Per Serving||% DV|
|Total Fat 241.3g||322 %|
|Saturated Fat 93.4g||467 %|
|Monounsaturated Fat 102.9g|
|Polyunsanturated Fat 35.2g|
|Cholesterol 10161.9mg||3127 %|
|Sodium 479.6mg||17 %|
|Potassium 1154.4mg||30 %|
|Total Carbohydrate 317.7g||93 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 317.6g|
|Protein 135.3g||193 %|
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Calories per serving: 4042
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