Ingredients:

2 cups soursop pulp
2 tablespoons rum
2 cups 35% cream
1 teaspoon vanilla extract
5 egg yolks
1/2 cup sugar
raw sugar

Instructions:
Preheat oven to 325 ° F. Half fill 6 ramekins with soursop. Drizzle some rum on the soursop and put the ramekins aside.

Pour the cream into a saucepan. Heat gently for 5 minutes and add the vanilla extract to the hot cream.

In a large bowl, beat egg yolks and sugar until the mixture is smooth. Gradually add the hot cream while whisking. Fill the ramekins with cream mixture.

Place the 6 ramekins in the bottom of a baking pan with edges (at least 3 inches high), the bottom covered with a clean cloth. Add water to come halfway up the sides of the ramekins.

Bake about 45 minutes or until the edges of the custards are set. Remove from oven and place ramekins on a rack and let stand 1 hour at room temperature. Refrigerate to cool completely, about 4 hours.

Just before serving, sprinkle about 1 teaspoon of raw sugar over each custard and caramelize with a torch.