Ah, Creamy Custard with Raisins and Nuts—rich, silky, and lightly sweet with a delightful texture from the raisins and crunch from the nuts. 🍮🌰🍇 Here’s a full recipe:
🥘 Ingredients (4–6 servings)
- 2 cups whole milk
- 4 large eggs
- ½ cup granulated sugar (adjust to taste)
- 1 tsp vanilla extract
- ¼ tsp salt
- ½ cup raisins
- ½ cup chopped nuts (walnuts, almonds, or pecans)
- Optional: a pinch of cinnamon or nutmeg for topping
🥄 Instructions
1. Preheat Oven
- Preheat oven to 325°F (160°C).
- Prepare a water bath by filling a baking dish with hot water, about halfway up the sides of the custard dish.
2. Make the Custard
- In a medium saucepan, heat milk over medium heat until just warm (do not boil).
- In a bowl, whisk together eggs, sugar, salt, and vanilla extract.
- Gradually pour warm milk into the egg mixture while whisking constantly to prevent curdling.
3. Add Raisins and Nuts
- Stir in raisins and chopped nuts.
4. Bake
- Pour custard mixture into a greased baking dish or individual ramekins.
- Place dish(es) in the water bath.
- Bake 35–45 minutes for individual portions or 50–60 minutes for a larger dish, until custard is set but still slightly wobbly in the center.
5. Cool and Serve
- Remove from water bath and let cool to room temperature.
- Chill in the refrigerator for at least 2 hours before serving.
- Optional: sprinkle with cinnamon or extra nuts for garnish.
💡 Tips:
- Soak the raisins in warm water or a splash of rum for 10–15 minutes to make them plump and juicy.
- For extra richness, substitute half the milk with cream.
- Serve as-is or with a drizzle of caramel or honey for extra indulgence.
If you want, I can give a “ultra-creamy, restaurant-style custard with perfectly plump raisins and toasted nuts” version that’s decadent but still easy to make.
Do you want me to do that?
