Rum Custard (Flan al ron)

Assemble these supplies:

• 1 3/4 cup sugar 
• 1 tablespoon water 
•  2 cups half-and-half
• 2 cups milk 
• 4 whole eggs 
• 4 egg yolks 
• 2 tablespoons dark rum 
• 1/2 teaspoon salt 

Steps in preparation: 

1. Carmelize the sugar by placing 1 cup of the sugar in a skillet over low heat. When sugar begins to form a syrup, add water and stir constantly with a wooden spoon until the sugar is melted and smooth. When the sugar turns a golden color, pour into a flan pan or a round 2-quart baking dish. Rotate to coat bottom and sides; set aside to cool at least 30 minutes.
2. Heat half-and-half with the milk until lukewarm. In a large bowl beat the eggs and egg yolks with the remaining 3/4 cup sugar until the sugar dissolves. Add cream, milk, rum, and salt. Stir to blend, and pour through a sieve on top of the syrup.
3. In a 350° preheated oven place baking dish in a larger pan that contains 1 inch of water. Cover baking dish with foil. Reduce heat to 325° and bake about 2 hours, or until a silver knife inserted in center of custard comes out clean.
4. Cool; then cover and refrigerate overnight, if possible. Unmold by running a knife around the rim; invert dish onto serving platter. Refrigerate until ready to serve.
5. SERVES 8-10.