Ingredients

• 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

Directions

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