Rum and Raisin Custard Brûlée - Inspired Cuisine
If you have a kitchen torch, this Rum and Raisin Custard Brûlée is fun and easy to prepare. I used instant vanilla pudding as part of the custard base, so it took only minutes to create.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at inspiredcuisine.ca.
Ingredients
- 1 cup Vanilla Custard
- 1/2 cup 35% whipping cream (whipped)
- 1 tbsp powdered sugar
- 1 cup light or dark raisins
- 1 cup dark rum (or just enough to cover raisins)
- 1-2 tbsp sugar per ramekin (enough to evenly coat the top of the custard)
- 1/3 cup pistachios (chopped)
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