Rum-Raisin Natilla
Rum-Raisin Natilla
3 Tbsp cornstarch
2 cups milk
3/4 cup granulated sugar
1/4 cup dark rum
1 tbsp vanilla extract
6 large egg yolks
1 cup raisins
In a medium-size bowl, thoroughly whisk cornstarch into 1/2 cup of the milk
Let rest for 1 min, then whisk again
Whisk in egg yolks
In a medium-size saucepan, combine remaining 1 1/2 cups milk, sugar, rum & vanilla extract & bring to a scald over medium heat
Whisking constantly, slowly drizzle the hot liquid into the egg mixture
Return the mixture to the saucepan & cook over medium heat, whisking constantly & scraping the bottom of the pan, until tiny bubbles boil up for 10 seconds
Strain through a fine strainer into a bowl
Fold in the raisins
Divide the pudding among 6 serving bowls
Let cool to room temp, then cover & refrigerate until chilled
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