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Rum-Raisin Custard

foolproof.cook's picture
  Raisins 1⁄2 Cup (8 tbs)
  Rum 4 Tablespoon
  Eggs 4
  Sugar 175 Gram
  Flour 200 Gram
  Milk 1⁄2 Cup (8 tbs)

Put the raisins in the small bowl.
Pour the rum over.
Use just as much as covers the raisins.
Leave them like this for at least an hour and overnight if possible.
Put the eggs and sugar into the larger bowl.
Beat till the mixture is pale lemon in colour and almost fluffy.
Start adding the flour alternately with the milk.
That means that you add about 3 tablespoons of flour, mix it in lightly, then add some milk, mix that in too and continue till all the flour and milk is used up.
Mix in the raisins too, after draining them from the rum.
If you like, you can save some to put on top.
Pour the mixture into the oven-proof dish.
If you are going to eat the dessert soon after you make it, put the oven on to preheat to 200°C when you start making it.
As soon as the oven has reached the correct temperature, put the dish in.
Bake for 35-40 minutes.
The dessert should be golden brown on top and the custard should be set.
Serve immediately for a hot dessert or cool and chill.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2167 Calories from Fat 232

% Daily Value*

Total Fat 26 g39.9%

Saturated Fat 8.7 g43.3%

Trans Fat 0 g

Cholesterol 857.2 mg285.7%

Sodium 339.7 mg14.2%

Total Carbohydrates 406 g135.4%

Dietary Fiber 8.7 g34.9%

Sugars 236.1 g

Protein 52 g104.4%

Vitamin A 21.8% Vitamin C 3.4%

Calcium 31% Iron 82%

*Based on a 2000 Calorie diet


Rum-Raisin Custard Recipe