12 eggs, lightly beaten
1-1/4 cup sugar
2 teaspoons vanilla
1 teaspoon salt
6 cups milk (don’t use 2 percent)
1 cup sugar
1 tablespoon water
1 tablespoon rum
Combine eggs, 1 1/4 cup sugar, vanilla and salt until smooth. Combine 1 cup sugar, water and rum in a skillet over medium heat. Stir continuously until sugar is melted and syrupy; about 5 minutes. Pour syrup into bottom of lightly oiled 3 quart soufflé dish Pour custard over syrup. Place soufflé dish in a large pan filled with 1/2″ hot water. Bake 2 hours at 325 degrees. Invert onto serving plate.
Serves 12.
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