Rum and Raisin Baked Custard
( SERVES 6 )
With its silky texture and milky flavour, custard is always a crowd-pleaser and is surprisingly simple to make. Whether it be a warm, rich treat for the kids, a sophisticated rum-spiked dessert for the adults or a little extra sweetness added to the main dessert, custard can be paired with a range of delicious ingredients to suit any menu from decadent to light.
- Preheat oven to 150C.
- Place the raisins and rum in a bowl and mix to combine. Set aside for 10 minutes.
- Place the cream in a saucepan over high heat until it just comes to the boil. Remove from heat. Place the eggs, egg yolks, sugar and vanilla in a bowl and whisk until well combined. Gradually add the hot cream, whisking well to combine. Add the raisin mixture and stir to combine.
- Pour the custard into a 6 cup-capacity ovenproof dish and place in a deep-sided baking dish. Pour in enough hot water to come halfway up the side of the ovenproof dish. Cover with foil and cook for 55 minutes or until the custard is just set. The foil will steam the custard, which will help it to cook more evenly.
- To serve, remove custard from baking dish and allow to cool to room temperature or refrigerate until cold.
TIPS Baked custard will keep cooking while it cools, so it should still be a bit runny in the middle when you take it from the oven. Baked custard will keep for one day in the fridge.