Creamy Raisin Custard Pudding

Ingredients

• 4 cups whole milk
• 1 cup heavy cream
• ¾ cup granulated sugar
• 4 large egg yolks
• 3 tablespoons cornstarch
• 2 tablespoons unsalted butter
• 2 teaspoons vanilla extract
• ½ teaspoon ground cinnamon (optional)
• ¼ teaspoon salt
• 1 cup raisins
• 2 tablespoons warm water or orange juice (for soaking raisins)

Optional Garnishes:

• Ground cinnamon
• Nutmeg
• Chopped pistachios or almonds
• Whipped cream
• Extra raisins

Instructions

1. Soak the raisins in warm water or orange juice for about 15 minutes. Drain well and set aside.
2. In a medium saucepan, combine the milk and heavy cream. Heat over medium heat until steaming but not boiling.
3. In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and salt until smooth and pale.
4. Slowly pour about one cup of the warm milk into the egg mixture while whisking constantly to temper the eggs.
5. Gradually pour the tempered egg mixture back into the saucepan with the remaining milk.
6. Cook over medium-low heat, stirring continuously with a whisk or wooden spoon until the custard thickens enough to coat the back of the spoon, about 8–10 minutes.
7. Remove the saucepan from the heat and stir in the butter, vanilla extract, and cinnamon if using.
8. Fold in the soaked raisins and mix until evenly distributed.
9. Pour the pudding into individual serving glasses, ramekins, or one large serving dish.
10. Cover each serving with plastic wrap pressed directly onto the surface to prevent a skin from forming.
11. Refrigerate for at least 3–4 hours, or until fully chilled and set.
12. Before serving, garnish with a sprinkle of cinnamon, chopped nuts, or extra raisins if desired.

Tips for the Best Custard

• Stir constantly while cooking to keep the custard silky and lump-free.
• Do not let the mixture boil, as high heat may cause the eggs to curdle.
• Soaking the raisins first makes them plump, juicy, and extra flavorful.
• For a richer taste, use all heavy cream in place of part of the milk.

Variations

• Add shredded coconut for extra texture.
• Mix in a little orange zest for a refreshing citrus flavor.
• Replace raisins with dried cranberries or chopped dates.
• Sprinkle caramelized sugar on top before serving for a crème brûlée-inspired finish.

Storage

Store covered in the refrigerator for up to 4 days. Serve chilled for the creamiest texture. Avoid freezing, as the custard may separate after thawing.

This Creamy Raisin Custard Pudding is a timeless dessert that’s simple to prepare yet wonderfully indulgent. Every spoonful is rich, creamy, and filled with tender raisins, making it a comforting treat everyone will ask for again and again.