Rum-Raisin Natilla

This rich pudding is made with milk and whipping cream, thickened with cornstarch and egg yolks, sweetened with granulated and brown sugar, and flavored with vanilla, spices and rum or rum extract. Golden raisins are added after cooking.

Ingredients:

• 3 tablespoons cornstarch
• 1 cup milk
• 6 egg yolk, beaten
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/4 cup dark rum or 1 teaspoon rum extract
• 1 tablespoon pure vanilla extract
• 1 cup golden raisins

Directions:

In small bowl, whisk together cornstarch with 1/2 cup of the milk, forming a slurry. Whisk in egg yolks; set aside. In large saucepan, combine remaining milk, cream, sugar, brown sugar, salt, cinnamon, nutmeg, and rum, if using. Bring to a low boil, over medium heat, stirring constantly. Gradually whisk in 1/4 cup of the hot milk mixture into egg mixture to temper the egg yolks. Slowly whisk the egg mixture into the milk mixture and bring to a low boil. Remove from heat and stir in extract. if using. Pour through a strainer into a large bowl. Stir in raisins. Spoon into dessert glasses. Cool to room temperature and chill at least 4 hours. Garnish with sweetened whipped cream and additional cinnamon and nutmeg, if desired.

Number of Servings: 4

Notes from the Cook: This delicious creamy pudding is full flavored and special enough for an ending to your Mexican-themed party.