Creme Caramel With Raisins

Preparation

1. Step 1

   Place the raisins in a dish, add the rum, cover, and allow to steep for 24 hours.

2. Step 2

   Place ⅔ cup of the sugar and 6 tablespoons water in a medium-size nonstick skillet. Swirl to moisten the sugar. Then, bring to a boil and cook over medium-high heat until the mixture turns to dark caramel.

3. Step 3

   Pour a thin layer of the caramel into each of 10 half-cup ramekins or dariole molds, enough caramel to coat the bottoms. Scatter the marinated raisins into the ramekins. Set aside.

4. Step 4

   Place the milk and ½ cup of the sugar into a saucepan, and bring just to a boil.

5. Step 5

   Whisk the remaining ½ cup of the sugar with the eggs and egg yolk. Pour in the hot milk in a thin stream. Strain the mixture through a fine sieve, and add the vanilla. Pour into the ramekins.

6. Step 6

   Preheat the oven to 275 degrees. Place the ramekins in a baking dish or a roasting pan, and add enough warm water to the pan so that the water comes halfway up the sides of the ramekins. Bake for 50 to 60 minutes, until firm.

7. Step 7

   Remove the ramekins from the water bath, and allow the custards to cool. Then, refrigerate them at least 4 hours. To serve, unmold by running a thin knife around the edges of the custards, and invert them onto small plates.