Add some South American sweetness to your weekend meal with this quick and easy custard, and an optional dash of rum to keep it fun!
What you’ll need
- ⅓ cup sultanas or seedless raisins
- ⅓ cup white rum, or more to taste
- 1 litre full cream milk
- 1 cinnamon stick
- 6 tbsp sugar
- 8 tbsp cornflour
- 30g butter
- 1 tsp vanilla extract
- Pinch of salt
- Ground cinnamon to garnish
- Soak the sultanas in the rum for at least 15 minutes, and remove.
- Bring three cups of the milk to the boil with the cinnamon stick and sugar.
- Dissolve the cornflour in the remaining cup of milk.
- Once dissolved, add the mixture to the saucepan of boiling milk, whisking continuously.
- Once the mixture thickens and reaches boiling point again, add the butter, vanilla, sultanas (reserve a few for garnishing), salt and the rum (if using).
- Remove from the heat and pour into individual serving dishes.
- Sprinkle with cinnamon and a few sultanas and leave to cool. Serve at room temperature.
Extracted from Bite of Latin America by Susie Chatz-Anderson (Human & Rousseau; R340)