3 cups strong brewed coffee (cold)
1/2 oz. rum
8 medium eggs
5 tbsp. sugar
chopped almonds (for garnish)

CARAMEL:

3 tbsp. water
1 1/4 cups sugar

Preheat oven to 325°F. Heat water in a heavy bottomed pan, with 1 1/4 cups sugar. Cook until golden brown. Pour the hot caramel into the bottom of 8 ramekins.

In a bowl beat eggs and 5 tablespoons sugar together until pale then gradually whisk in coffee and rum. Pour this mixture through a sieve into a jug. Fill the ramekins 3/4 full and place into a large casserole dish filled with water. Bake in preheated 325°F oven for 40 minutes. Take out of the oven and allow to cool.

When you are ready to serve turn out onto plates. Decorate with some chopped almonds soaked in rum.

Serves 8.

Enjoy =)

Submitted by: Big Rock