rum-raisin natilla

Directions

1. 1

   Rum-Raisin Natilla 3 tablespoons cornstarch 2 cups milk 3/4 cup granulated sugar 1/4 cup dark rum 1 tablespoon vanilla extract 6 large egg y

2. 2

   Let rest for 1 minute, then whisk again

3. 3

   Whisk in egg yolks

4. 4

   In a medium-size saucepan, combine remaining 1 1/2 cups milk, sugar, rum and vanilla extract and bring to a scald over medium heat

5. 5

   Whisking constantly, slowly drizzle the hot liquid into the egg mixture

6. 6

   Return the mixture to the saucepan and cook over medium heat, whisking constantly and scraping the bottom of the pan, until tiny bubbles boi

7. 7

   Strain through a fine strainer into a bowl

8. 8

   Fold in the raisins