Steamed Rum Raisin Custard with Rum Creme Anglaise (Emeril Lagasse) |
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Prep Time: 45 Minutes Cook Time: 105 Minutes |
Ready In: 150 Minutes Servings: 4 |
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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:
1. Place the raisins in a medium bowl.
2. In a small saucepan, gently warm the rum to a simmer. Pour over the raisins and let soak at least 2 hours and up to 8 hours. Drain and set the raisins aside. Reserve the rum for the sauce.
3. Grease a 4-cup souffle dish or pudding basin with 1 teaspoon of the butter.
4. Prepare the bottom pot of a steamer by bringing several inches of water to a boil, being careful that the water does touch the steamer basket.
5. In a large bowl, cream together the remaining stick of butter and the sugar. Beat in the eggs. Fold in the flour in 3 additions, then the milk. Fold in the drained raisins and lemon zest. Pour into the prepared dish and cover with lightly greased parchment paper or foil. Tie a string around the rim of the dish to keep the paper in place.
6. Place in the top of the prepared steamer and reduce the heat to medium. Cover the pot and steam until the pudding is set, about 1 3/4 hours, adding more water as needed to the bottom pot. (Do not let the water boil while the custard is cooking or it will curdle.)
7. Remove from the steamer and let sit with the parchment paper on for 15 minutes. Uncover, then divide among 4 plates and drizzle each serving with the rum creme anglaise. Serve warm.
8. Rum Creme Anglaise:
9. 1 cup whole milk or half-and-half
10. 1/2 vanilla bean, split in 1/2 lengthwise to remove seeds
11. 4 large egg yolks
12. 1/3 cup sugar
13. 3 tablespoons reserved rum, from custard recipe, above
14. 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.
15. 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.
16. Serve immediately, or cover with plastic wrap, pressing down on the surface to prevent a skin from forming, and refrigerate to serve cold.
17. Yield: Makes about 1 1/2 cups
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