CREME CARAMEL WITH RAISINS
Provided by Florence Fabricant
Categories dessert
Time 2h30m
Yield 10 servings
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 3 grams, Carbohydrate 43 grams, Fat 6 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 75 milligrams, Sugar 42 grams, TransFat 0 grams
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Sajan Jabegu
jabegu.sajan@hotmail.co.ukI'm not sure how I feel about the combination of creme caramel and raisins. It sounds a bit strange.
Syed ali akbar 72 Its Ali
s.ali@hotmail.comI'm going to make this for my next dinner party. I think it will impress my guests.
Ivy Makoro
i@gmail.comI've never had creme caramel before, but this recipe makes me want to try it.
Daphine Ohms
d@gmail.comThis recipe is a keeper! I've made it several times now and it's always a hit with my family and friends.
Addwe Andros
a-andros63@yahoo.comI'm not a big fan of raisins, but I'm willing to try this recipe because the pictures look so good.
Hab Jsns
j_h@yahoo.comThis recipe seems a bit too complicated for me. Is there a simpler version?
Mahi Alam
a70@hotmail.comI'm allergic to raisins, do you think I could substitute them with something else?
Muhammad Ifraheem
ifraheem_muhammad61@hotmail.co.ukDefinitely adding this to my recipe book!
Abdul hamid Pasha.
habdul69@hotmail.comThis looks delicious! I can't wait to try it.
Hadel Hoty
hoty.hadel0@hotmail.frNot bad for a first try!
rayaan cabdalle
crayaan5@gmail.comThis was my first time making creme caramel, and I'm so glad I chose this recipe. It was incredibly easy to follow and the results were stunning. The custard was perfectly smooth and creamy, and the raisins added a lovely touch of sweetness. I'm defi
Razvan Ungureanu
razvanu41@hotmail.co.ukI've always been a fan of creme caramel, but this recipe with raisins takes it to a whole new level. The raisins add a wonderful burst of flavor and texture that complements the creamy custard beautifully. I'll definitely be making this again soon!
Sara Brander
b.s@hotmail.comThis creme caramel with raisins was an absolute delight to make and even more delightful to eat! The combination of the creamy custard and the plump raisins was simply divine. I followed the recipe precisely and it turned out perfectly. Highly recomm