Ooo, that’s a classic, cozy dessert—soft, warm, and gently nostalgic 💛
Here’s a smooth, creamy custard with plump raisins and toasted nuts, done the traditional way.
Creamy Custard with Raisins & Nuts
Ingredients
- 2 cups whole milk
- ½ cup heavy cream (for extra richness)
- ⅓ cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- Pinch of salt
- ¼ tsp ground cardamom or cinnamon (optional, but lovely)
- ⅓ cup raisins
- ¼ cup chopped nuts (almonds, pistachios, or cashews)
Instructions
1. Plump the Raisins
- Soak raisins in warm water or milk for 10 minutes
- Drain well and set aside
(This keeps them juicy instead of chewy.)
2. Warm the Milk
- In a saucepan, gently heat milk, cream, sugar, salt, and spice
- Warm until steaming—do not boil
- Remove from heat
3. Whisk the Eggs
- In a bowl, whisk eggs until smooth
- Slowly pour a little warm milk into the eggs while whisking (tempering)
- Gradually whisk egg mixture back into the saucepan
4. Cook the Custard
- Return pan to low heat
- Stir constantly with a spoon or spatula
- Cook until custard thickens enough to coat the back of a spoon
(about 5–8 minutes)
⚠️ Do not boil or the eggs will scramble.
5. Add Raisins & Nuts
- Stir in raisins and nuts
- Remove from heat and add vanilla
6. Chill or Serve Warm
- Pour into serving bowls
- Serve warm or chill 2–3 hours for a firmer set
Optional Finishes
- Sprinkle with chopped pistachios
- Drizzle of honey or maple syrup
- Pinch of nutmeg on top
- A few saffron strands for a luxe touch ✨
Tips for Ultra-Creamy Custard
- Low heat = smooth custard
- Constant stirring is key
- If tiny lumps appear, strain before serving
If you want, I can:
- make this eggless
- adapt it into a baked custard
- turn it into a pudding-style dessert
- or give it a Middle Eastern / Indian twist
Just tell me your vibe 🍮🌰