Recipes from the Dominican Republic - Custard with Raisins
The custard is usually made in one large mould, though you could also use
individual ramekins. Reduce the cooking time accordingly. In this version,
raisins are used, but you can substitute quartered grapes or other diced fresh
fruit, as long as you choose fruits that are low in water so that the custard
will set, such as raspberries, blueberries, banana...
Ingredients - serves 6
- 1 can condensed or evaporated milk
- 65 ml (1/4 cup) water or milk
- 1/8 tsp. salt
- 4 or 5 eggs
- Vanilla, to taste
- 65 ml (1/4 cup) water
- 125 ml (1/2 cup) sugar
- 80 ml (1/3 cup) raisins
- Mix everything in a blender, except the 65 ml (1/4 cup) water, sugar and
raisins. Set aside.
- Combine the water and sugar in a small pan. Boil until it caramelizes.
Add to the egg mixture. Place in a baking dish and stir. Add the raisins.
- Fill a larger baking dish half full of water. Place in the oven at 325°F.
- Place the smaller baking dish inside the larger, so that the smaller
dish is surrounded by water, and bake for 45 to 60 minutes, or until a knife
inserted in the centre comes out clean.
Preparation: 10 minutes
Preheat oven at 160°C. (325°F.)
Cooking time: 45-60 minutes