If you have a kitchen torch, this Rum and Raisin Custard Brûlée is fun and easy to prepare. I used instant vanilla pudding as part of the custard base, so it took only minutes to create.
Ingredients
- 1 cup Vanilla Custard or use Bird's powdered custard or vanilla instant pudding and 1 cup milk to yield 1 cup of finished custard
- 1/2 cup 35% whipping cream whipped
- 1 tbsp powdered sugar
- 1 cup light or dark raisins
- 1 cup dark rum or just enough to cover raisins
- 1-2 tbsp sugar per ramekin enough to evenly coat the top of the custard
- 1/3 cup pistachios chopped
Instructions
- Gather all ingredients before starting the recipe.
- Place 1 cup light or dark raisins in a deep bowl and add 1 cup dark rum to barely cover, set aside for 2-3 hours, or until the rasins have soaked up the rum.
- Prepare 1 cup Vanilla Custard , allow to cool completely if making, or use prepared custard, set aside.
- Whip 1/2 cup 35% whipping cream adding 1 tbsp powdered sugar until peaks form and combine with prepared custard.
- Reserve 4-5 tablespoons of rum soaked raisins for garnish, then combine the remaining raisins and any remaining rum, the whipped cream and the custard cream in a bowl and gently fold until combined.
- Transfer the custard into small ramekins and smooth the top of each completely.
Brûlée Topping
- Sprinkle 1-2 tbsp sugar per ramekin on top of each remakin making sure that the sugar goes to the edges of each ramekin.
- Using a hand held 'caramel torch' hold flame over the sugar until brown nd bubbling.
Serving
- Top with reserved raisins and chopped pistachio nuts.
