Rum & Raisin creme brulees
Creamy and delicious, these rum and raisin brulees are the creme de la creme of desserts - perfect as an alternative for Christmas pudding!
Preparation time: 10 minutes
Cooking time: 40 minutes
What you need:
- 85g (3oz) raisins
- 3tbsp dark rum
- ½ tsp nutmeg
- 284ml carton whipping cream
- 100ml (3½fl oz) semi skimmed milk
- 4 large egg yolks
- 6tbsp Carnation Condensed Milk
- caster sugar, to glaze
What you do:
- Preheat the oven to 150°C, 300°F, Gas Mark 2.
- Tip the raisins into a saucepan with the rum and 2tbsp water. Simmer until the liquid has almost entirely cooked in to the raisins. Divide them between six ramekins, 7.5cm x 4cm (3in x 1½in) or similar size coffee cups.
- Pour the cream and milk into the raisin pan. Add the nutmeg and bring gently to the boil. Mix the egg yolks and condensed milk together 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 two thirds up the sides of the dishes. Cover with foil and bake for 40 minutes until just set. Remove from the oven and place the dishes on a rack to cool. Chill well in the refrigerator.
- To glaze the brulées: 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 golden brown. Alternatively use a hand-held blowtorch. Cool slightly before serving.
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