Rum Creme Caramel | Emeril Lagasse

Looking for a make-ahead dessert? Sweet, creamy, and utterly delicious, especially when they’re kicked up with a little dark rum and a caramelized fruit garnish. RUM CRÈME CARAMEL SERVES 6 1 1/4 cups granulated sugar 1/4 cup water 1/2 teaspoon fresh lemon juice 1 cup heavy cream 1 cup whole milk 3 large eggs 2 tablespoons dark rum Thinly sliced or diced pineapple and pink grapefruit segments, caramelized with brown sugar, for garnish In a medium heavy saucepan, combine 3/4 cup of the sugar with the water and lemon juice and bring to a simmer over low heat, stirring occasionally until the sugar dissolves. Bring to a boil and cook without stirring, swirling the pan occasionally, until the syrup caramelizes and turns a deep golden color, 7 to 10 minutes. Very carefully pour the mixture into six 1 cup ramekins and swirl to evenly coat the bottoms. Set aside. Preheat the oven to 350 degrees F. In a medium saucepan, bring the cream and milk to a simmer. Remove from the heat. In a medium bowl, whisk together