Instructions: Preheat oven to 350 F. Grease 8 4-ounce ramekins or custard cups; place cups in roasting pan and set aside. Stir together 2/3 c sugar and 3 tb rum in small saucepan until blended. Cook over medium he at without stirring until mixture turns golden, about 6 minutes. Continue cooking, stirring constantly, until mixture in a deep amber color. Immediately divide between ramekins. Whisk together milk, orange juice, eggs, egg yolks, orange peel, salt, remaining sugar and rum until blended. Pour into ramekins. Pour boiling water into roasting pan around ramekins, about halfway up sides of ramekins. Bake 45 minutes until knife inserted in center of custard comes out clean. Remove ramekins from water bath; cool on wire rack. Refrigerate until completely chilled, about 3 hours. To serve, gently lo osen custard from ramekins with knife; invert onto dessert plates. Garnish with raspberries, if desired.

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