Rum raisin crème caramel

    Rum raisin crème caramel


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    About this recipe: 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.

    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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