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Servings 6
Calories 324 kcal
Prep Time50 mins
Total Time50 mins

Ingredients
 

  • 85 g raisins
  • 3 tbsp dark rum
  • 0.5 tsp nutmeg
  • 300 ml carton whipping cream
  • 100 ml semi skimmed milk
  • 4 large egg yolks
  • 6 tbsp Carnation Condensed Milk
  • caster sugar to glaze

Instructions
 

  • Soak the raisins in the rum for an hour or so or, if you have time, overnight.
  • Preheat the oven to 150C, 300F, Gas Mark 2.
  • Divide the raisins between six ramekins, 7.5cm x 4cm (3-inch x 1½ inch) or similar size coffee cups.
  • Pour the cream and milk into a pan. Add the nutmeg and bring it gently to a boil.
  • Mix the egg yolks and condensed milk in a large jug. Carefully pour the cream mixture onto the eggs and stir to combine thoroughly.
  • Divide the custard mixture into the ramekins.
  • Place the dishes into a deep baking tin and fill the tin with enough boiling water to come halfway up the sides of the dishes.
  • Cover with foil and bake for about 40 minutes until just set (the custard should still be wobbly in the centre).
  • Remove from the oven and place the dishes on a rack to cool.
  • Chill well in the refrigerator.

Custard Glaze.

  • Preheat the grill to its highest setting
  • Sprinkle a thin layer of caster sugar over each dish, ensuring the custard is covered.
  • Place under the grill for 5-6 minutes until the sugar has melted to a golden brown. Alternatively, use a hand-held blowtorch.
  • Repeat the process for a generous caramel layer. Cool slightly before serving.
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Nutrition Facts
Rum and Raisin Custards
Amount per Serving
Calories
324
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
13
g
81
%
Trans Fat
 
1
g
Cholesterol
 
197
mg
66
%
Sodium
 
67
mg
3
%
Potassium
 
216
mg
6
%
Carbohydrates
 
26
g
9
%
Fiber
 
1
g
4
%
Sugar
 
13
g
14
%
Protein
 
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Carnation, Dessert, Heavy Cream
Cuisine Autumn
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