|8||Egg yolks; or up to: Egg yolks total|
|13 ounces||Evaporated milk|
|2 tablespoons||Rum; or more to taste|
In heavy skillet, slowly heat ¾ cup sugar until melted and caramel-colored. Pour into 5-cup baking dish and carefully swirl to line dish with caramel. Set aside. Beat egg yolks with ½ cup sugar.
Add evaporated milk and rum to taste and beat well. Turn custard into prepared baking dish. Place dish in pan of hot water and bake at 350F about 1 hour, or until knife inserted in center comes out clean. Cool thoroughly at room temperature. Unmold on serving plate.
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