Preheat oven to 350 degrees F.
In a medium bowl, whisk together eggs and sugar. Whisk in milk, cream, extracts, rum (if using), and kief or hash.
Divide the mixture between 6 (1/2 cup) ramekins or oven proof cups. Place filled cups in a roasting pan. Add enough hot water to the pan to reach about halfway up the sides of the cups. Carefully, so as not to splash water, place the pan in the preheated oven and for 40 minutes.
Sprinkle tops of custard with a small amount of grated nutmeg upon removing them from the oven. Let cool for 15 minutes before refrigerating to chill completely. Serve as is or garnish with whipped cream sprinkle with additional nutmeg (but go easy on the nutmeg as it has a strong flavor).