Ohhh yes 🍮✨ Creamy Custard with Raisins and Nuts—rich, silky, and lightly sweet, with little bursts of texture from the raisins and crunch from the nuts. Here’s a classic, foolproof version.
🍮 Creamy Custard with Raisins and Nuts
Ingredients (serves 4–6)
- 4 cups whole milk
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup raisins (soaked in warm water 10 min, then drained)
- 1/2 cup chopped nuts (almonds, cashews, or walnuts)
- Optional: pinch of nutmeg or cinnamon for topping
Instructions
1️⃣ Preheat oven
- Preheat oven to 325°F (160°C).
- Prepare a water bath: a baking dish large enough to hold custard cups, filled halfway with hot water.
2️⃣ Heat milk
- In a saucepan, gently heat milk until warm (not boiling).
3️⃣ Mix eggs and sugar
- In a bowl, whisk together eggs, sugar, vanilla, and salt until smooth.
4️⃣ Combine
- Slowly pour warm milk into egg mixture, whisking constantly to prevent curdling.
- Stir in raisins and chopped nuts.
5️⃣ Pour & bake
- Pour mixture into custard cups or ramekins.
- Place cups in water bath and bake 35–45 minutes, until custard is set but slightly jiggly in the center.
6️⃣ Cool & serve
- Remove from water bath, cool to room temperature, then refrigerate 2–3 hours.
- Optional: sprinkle nutmeg or cinnamon before serving.
Pro Tips
- Prevent curdling: temper eggs by adding milk gradually.
- Extra creaminess: substitute 1/2 cup milk with cream.
- Nuts & raisins: lightly toast nuts for extra flavor.
- Serving idea: drizzle with caramel or honey for a decadent touch.
🔥 Variations
- 🍯 Caramel custard with raisins and cashews
- 🥥 Coconut custard with raisins and almonds
- 🍎 Apple and nut custard (add finely diced apples)
- 🌰 Pistachio-raisins custard
If you want, I can make a “rich, bakery-style custard with a golden-brown top” version next 😏.
Do you want me to do that?
