- 85g (3oz) raisins
- 3tbsp dark rum
- ½ tsp nutmeg
- 300ml carton whipping cream
- 100ml (3½fl oz) semi skimmed milk
- 4 large egg yolks
- 6tbsp Carnation Condensed Milk
- castor sugar to glaze
- Soak the raisins in the rum for an hour or so or if you have time, overnight.
- Preheat the oven to 150°C, 300°F, Gas Mark 2.
- Divide the raisins between six ramekins, 7.5cm x 4cm (3 inch x 1½ inch) or similar size coffee cups.
- Pour the cream and milk into a pan. Add the nutmeg and bring gently to the boil.
- Mix the egg yolks and condensed milk together in a large jug. Carefully pour the cream mixture onto the eggs and stir to combine thoroughly.
- Divide the custard mixture into the ramekins.
- Place the dishes into a deep baking tin and fill the tin with enough boiling water to come halfway up the sides of the dishes. Cover with foil and bake for about 40 minutes until just set (the custard should still be wobbly in the centre).
- Remove from the oven and place the dishes on a rack to cool.
- Chill well in the refrigerator.
To glaze the brulées:
- Preheat the grill to its highest setting.
- Sprinkle a thin layer of caster sugar over each dish, ensuring the custard is covered.
- Place under the grill for 5-6 minutes until the sugar has melted to golden brown. Alternatively use a hand-held blowtorch.
- Repeat the process for a generous caramel layer. Cool slightly before serving.