Title: Creme Caramel with Raisins
Categories: Dessert Alcohol
Yield: 10 Servings

1/2	c	Raisins
1/4	c	Dark rum
1 2/3	c	Sugar
3 1/2	c	Milk
6		Eggs
1		Egg yolk
1	ts	Vanilla extract

Steep raisins in rum for 24 hr.

Make a dark caramel out of 2/3 c sugar with 6 T water. Pour a thin layer of the caramel into each of 10 1/2-c ramekins or dariole molds, just enough to coat the bottoms. Scatter the marinated raisins into the ramekins. Set aside.

Scald the milk with 1/2 c sugar. Let bubble, not boil. Set aside briefly, keeping hot.

Whisk the remaining 1/2 c sugar with the eggs and egg yolk. Pour in milk in a thin stream. Strain mixture through a fine sieve, and add the vanilla. Pour into the ramekins.

Oven at 275F. Bake the ramekins in a water bath 50-60 min or until custard is firm.

Remove, cool, refrigerate at least 4 hr. Unmold and serve.

previous

next