Caribbean Rum Custard - cooking recipe

Ingredients

2 c. cream (light)
1/2 c. sugar
1 Tbsp. molasses
6 egg yolks, beaten
1 1/2 oz. dark rum
1/8 tsp. orange extract

Preparation

Scald first 3 ingredients and cool to lukewarm.
Whip other ingredients together until thick and lemony in color.
Add warm cream mixture.
Pour into ramekins.
Cover each with foil.
Place in baking pans.
Fill baking pans halfway with water.
Bake at 325\u00b0 until custards test done, about 25 minutes.
Serves 8.
Great with Expresso.