Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Custard: Rum-Raisin Natilla




Source of Recipe


recipegoldmine.com


List of Ingredients




3 T. cornstarch
2 C. milk
3/4 C. sugar
1/4 C. dark rum
1 T. vanilla extract
6 large egg yolks
1 C. raisins



Recipe



In a medium-size bowl, thoroughly whisk cornstarch into 1/2 cup of the milk. Let rest for 1 minute, then whisk again. Whisk in egg yolks.

In a medium-size saucepan, combine remaining 1 1/2 cups milk, sugar, rum and vanilla extract and bring to a scald over medium heat. Whisking constantly, slowly drizzle the hot liquid into the egg mixture. Return the mixture to the saucepan and cook over medium heat, whisking constantly and scraping the bottom of the pan, until tiny bubbles boil up for 10 seconds. Strain through a fine strainer into a bowl. Fold in the raisins. Divide the pudding among 6 serving bowls. Let cool to room temperature, then cover and refrigerate until chilled.

YIELD: 6 Servings