Ingredients
- ½ cup raisins
- ¼ cup dark rum
- 1 ⅔ cups sugar
- 3 ½ cups milk
- 6 eggs
- 1 egg yolk
- 1 teaspoon vanilla extract
- Nutritional Information
Nutritional analysis per serving (10 servings)
265 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 43 grams carbohydrates; 0 grams dietary fiber; 42 grams sugars; 6 grams protein; 138 milligrams cholesterol; 81 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
10 servings
Preparation
- Place the raisins in a dish, add the rum, cover, and allow to steep for 24 hours.
- Place 2/3 cup of the sugar and 6 tablespoons water in a medium-size nonstick skillet. Swirl to moisten the sugar. Then, bring to a boil and cook over medium-high heat until the mixture turns to dark caramel.
- Pour a thin layer of the caramel into each of 10 half-cup ramekins or dariole molds, enough caramel to coat the bottoms. Scatter the marinated raisins into the ramekins. Set aside.
- Place the milk and 1/2 cup of the sugar into a saucepan, and bring just to a boil.
- Whisk the remaining 1/2 cup of the sugar with the eggs and egg yolk. Pour in the hot milk in a thin stream. Strain the mixture through a fine sieve, and add the vanilla. Pour into the ramekins.
- Preheat the oven to 275 degrees. Place the ramekins in a baking dish or a roasting pan, and add enough warm water to the pan so that the water comes halfway up the sides of the ramekins. Bake for 50 to 60 minutes, until firm.
- Remove the ramekins from the water bath, and allow the custards to cool. Then, refrigerate them at least 4 hours. To serve, unmold by running a thin knife around the edges of the custards, and invert them onto small plates.
Dining and Cooking