1 c. sugar
1/4 c. water
1/3 c. rum
2 2/3 c. milk
1 strip lemon peel
8 eggs
1/2 c. sugar
2 1/2 tsp. vanilla

Preheat oven to 325 degrees. Melt the sugar in the water and rum in a small heavy pan over low heat, brushing the sides of the pan with a wet brush. Don't boil. When dissolved, turn up the heat and boil until the liquid turns golden caramel. Meanwhile warm a 1 quart ovenproof souffle dish in the oven. Remove and pour the caramel into the souffle dish, using oven mitts to hold the hot dish, turning to coat the bottom and lower sides of the souffle dish with the caramel.

Add the milk to the original caramel pan with the lemon peel and heat until small bubbles form around the side.

Mix together the eggs and sugar. Pour the milk into the egg mixture, stirring constantly. Strain. Add the vanilla. Pour, carefully, so it doesn't foam into the prepared souffle dish.

Place a kitchen towel in the bottom of a roasting pan with sides. Put the souffle dish on the towel in the middle of the pan. Carefully pour enough boiling water into the pan to come halfway up the sides of the souffle dish. Place the pan in the center of the oven and cook approximately 1 to 1 1/2 hours or until custard is set. Do not let the water boil, as the boiling will overcook the custard and make holes in it, if necessary, add cold water to the pan. Remove the pan from the oven; remove the souffle dish from the pan. Cool slightly. Cover and refrigerate.

When dish has chilled completely, run a knife around edge, then shake the dish or pull the custard lightly away from the sides with your knife. Place a shallow serving plate on top, then invert the dish so that the custard unmolds. The caramel will form a topping and sauce. Serve chilled.

TIP: If the custard clings to the dish and will not unmold, let sit at room temperature for a few minutes until the caramel softens.