Creme Caramel With Raisins
Published May 12, 1998
- Total Time
- 2 hours, plus 30 hours for marinating and cooling
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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 analysis per serving (10 servings)
43 grams carbs; 119 milligrams cholesterol; 258 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 6 grams fat; 76 milligrams sodium; 6 grams protein; 42 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the raisins in a dish, add the rum, cover, and allow to steep for 24 hours.
- Step 2
Place ⅔ 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.
- Step 3
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.
- Step 4
Place the milk and ½ cup of the sugar into a saucepan, and bring just to a boil.
- Step 5
Whisk the remaining ½ 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.
- Step 6
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.
- Step 7
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.
Private Notes