1 1/4 c  Sugar
8    Egg yolks; or up to:
10    -Egg yolks total
13 oz Evaporated milk
2 tb Rum; or more to taste

In heavy skillet, slowly heat 3/4 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 1/2 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.