Steamed Rum Raisin Custard with Rum Creme Anglaise

Total Time:
5 hr 45 min
45 min
3 hr 15 min
1 hr 45 min

4 servings

  • 1/2 cup raisins
  • 3/4 cup dark rum
  • 1 stick plus 1 teaspoon unsalted butter
  • 1/2 cup superfine sugar
  • 2 large eggs
  • 1/2 cup all-purpose flour, sifted
  • 6 tablespoons whole milk
  • 1 teaspoon finely grated lemon zest
  • Rum Creme Anglaise, recipe follows
  • Ground cinnamon, optional garnish if not serving the sauce
  • Place the raisins in a medium bowl.

  • In a small saucepan, gently warm the rum to a simmer. Pour over the raisins and let soak at least 2 hours and up to 8 hours. Drain and set the raisins aside. Reserve the rum for the sauce.

  • Grease a 4-cup souffle dish or pudding basin with 1 teaspoon of the butter.

  • Prepare the bottom pot of a steamer by bringing several inches of water to a boil, being careful that the water does touch the steamer basket.

  • In a large bowl, cream together the remaining stick of butter and the sugar. Beat in the eggs. Fold in the flour in 3 additions, then the milk. Fold in the drained raisins and lemon zest. Pour into the prepared dish and cover with lightly greased parchment paper or foil. Tie a string around the rim of the dish to keep the paper in place.

  • Place in the top of the prepared steamer and reduce the heat to medium. Cover the pot and steam until the pudding is set, about 1 3/4 hours, adding more water as needed to the bottom pot. (Do not let the water boil while the custard is cooking or it will curdle.)

  • Remove from the steamer and let sit with the parchment paper on for 15 minutes. Uncover, then divide among 4 plates and drizzle each serving with the rum creme anglaise. Serve warm.

Rum Creme Anglaise:
  • 1 cup whole milk or half-and-half

  • 1/2 vanilla bean, split in 1/2 lengthwise to remove seeds

  • 4 large egg yolks

  • 1/3 cup sugar

  • 3 tablespoons reserved rum, from custard recipe, above

  • In a medium saucepan, bring the milk, vanilla bean and vanilla seeds to a simmer over medium-high heat. Remove from the heat and let steep for 5 minutes. Discard the vanilla bean.

  • In a medium bowl, whisk together the egg yolks and sugar until thick and ribbons form, about 3 minutes. Gradually whisk in about 1/4 cup of the hot milk. Add the egg mixture to the saucepan with the remaining milk and cook, stirring, over medium heat, until it thickens into a custard, about 5 minutes. Remove from the heat and strain into a clean bowl set in an ice bath to chill. Add the rum, and stir to combine.

  • Serve immediately, or cover with plastic wrap, pressing down on the surface to prevent a skin from forming, and refrigerate to serve cold.

  • Yield: Makes about 1 1/2 cups

View All

Cooking Tips
Loading review filters...