Method

To caramelize 8 small baking moulds, bring sugar and water to a boil in a small pan, stirring until sugar is dissolved, continue boiling until sugar turns caramel brown in colour, immediately pour caramel into the moulds. Let it stand until cool.

Bring milk and coconut milk to a simmer, then remove from the heat.

In a mixing bowl beat eggs, egg yolks and sugar until well mixed. Add hot milk in a stream, beating with a wire whisk. Add vanilla and rum, strain through a sieve into the caramelized moulds. Set the moulds in a baking pan half filled with hot water, bake in a preheated 200 celsius oven for 35-40 minutes or until a knife inserted through the centre of the custard comes out clean. Let the custards cool down for a few hours in the fridge and then unmould then.

To unmould, gently run a knife around the edge of the custard, place the mould upside down on top of a plate and tap gently with a knife on the mould. The custard will slide off the mould.

Voila!!