Heat oven to 325F. Place eight 6-oz. ramekins or custard cups in 15x10x1-inch baking pan.
Heat whipping cream in medium saucepan just to a simmer. Remove from heat.
In medium bowl, combine egg yolks and eggs; beat well. Stir in sugar until combined. With wire whisk, stir in hot whipping cream until well blended. Stir in rum, brandy, vanilla and nutmeg. Pour mixture into ramekins.
Place pan in oven; pour hot water into pan until 1/2 to 3/4 inch up sides of ramekins. Bake for 30 to 35 minutes or until centers are just set.
Carefully remove from oven. Place cups on wire rack to cool. Cool 30 minutes. Refrigerate at least 3 hours or overnight.
Before serving, place ramekins in 15x10x1-inch baking pan. Top each with 1 Tablespoon brown sugar. Broil 4 to 6 inches from heat for 1 to 2 minutes or until sugar is melted. (Watch closely.) Store in refrigerator.
To sugar-coat the cooled custards, hold a strainer over each ramekin and press the brown sugar through. The even layer of sugar on the custards will melt evenly under the broiler.
Nutritional Info. per serv. : Calories 490 Total Fat 38g Saturated Fat 22g Cholesterol 310mg Sodium 60 mg Total Carbohydrate 29g Dietary Fiber 0g Sugars 29g Protein 5g.
Dietary Exchanges: 2 Fruit 2 other carbohydrates 1 medium-fat meat 6-1/2fat.