BURNING LOVE 8 slices bread 3 cups heavy cream 1 whole egg 3 egg yolks 1- 1/2 cups sugar 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 1/4 cup rum 1/2 cup raisins or currants, steeped for 15 minutes in a cup of very hot water (reserve liquid) Preheat the oven to 350degF. Dice bread into cubes. Whisk together cream, whole egg, egg yolks, 1/2 cup sugar, nutmeg, cinnamon, and 1 tablespoon of rum. Combine bread cubes and cream mixture. Drain raisins and reserve the liquid. Add raisins to bread mixture. Spoon mixture into souffle cups. Place cups in a baking pan filled with hot water 1/2 inch deep. Bake until a knife inserted in center of custards comes out clean, about 30 minutes. Just before serving, combine reserved liquid and remaining sugar in a small saucepan and bring to a simmer, whisking constantly, over high heat. When sugar turns amber, carefully whisk another 1/2 cup of hot water. Return to a simmer and cook until mixture becomes the consistency of syrup. Stir in remaining rum and return to heat for 15 seconds. Remove saucepan from heat and touch a match to sauce. Pour flaming caramel over puddings and serve.