Rum raisin crème caramel

    55 min

    Quick to make, delicious to eat. This beautiful Brazilian custard (like crème caramel, known as 'flan') is made with condensed milk and raisins soaked in rum.

    2 people made this

    Serves: 8 

    • 200g raisins
    • 2 tablespoons rum
    • 4 eggs
    • 2 (397g) tins sweetened condensed milk
    • 2 tinfuls milk
    • 200g caster sugar

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 180 C / Gas 4. Combine the raisins and rum, and let soak (you can soak for a short period of time, if in a hurry, or overnight).
    2. In a blender beat eggs, condensed milk and regular milk until smooth; set aside. Drain soaked raisins and reserve the rum.
    3. In a small saucepan make a caramel by heating the sugar and the reserved rum over medium heat. Pour caramel into a 23cm tube tin and pour egg mixture on top.
    4. Place tin in a water bath and bake in preheated oven for 40 minutes. Let cool, then run a knife around the edges and invert carefully onto a serving plate. Decorate with the raisins before serving.

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    Reviews in English (1)


    The creme caramel was tasty, but all the family discarded raisins - for some reason they didn’t seem to go well with the rest.  -  02 Nov 2017