Creamy custard with raisins and nuts

Here’s a beautifully rich and comforting recipe for Creamy Custard with Raisins and Nuts — silky smooth, lightly sweet, and full of delicious textures. This dessert has the cozy charm of a baked custard or pudding and can be served warm or chilled.

🍮 Creamy Custard with Raisins and Nuts

👩‍🍳 Servings: 4–6

⏱ Prep Time: 10 minutes

🍳 Cook Time: 35–40 minutes

❄️ Chill Time (optional): 2 hours

🔥 Total Time: ~50 minutes (plus chilling if desired)

🧂 Ingredients

For the custard base:

2 cups (480 ml) full-fat milk
4 large eggs
½ cup (100 g) granulated sugar
1 tsp pure vanilla extract (or ½ tsp cardamom powder for an Indian flavor)
A pinch of salt

Add-ins:

¼ cup (35 g) raisins (soaked in warm water or rum for 10 minutes, then drained)
¼ cup (30 g) chopped mixed nuts** — almonds, cashews, pistachios, or walnuts
½ tsp ground cinnamon or nutmeg (optional, for a warm note)

For garnish (optional):

Chopped nuts, golden raisins, or a light caramel drizzle

🔪 Directions

Step 1: Prepare the Milk Mixture

In a small saucepan, heat the milk over medium heat until it’s hot but not boiling.
- (Tiny bubbles should form around the edges.)
Remove from heat and set aside to cool slightly (about 5 minutes).

Step 2: Mix the Custard Base

In a large bowl, whisk together eggs, sugar, vanilla, and salt until smooth and pale.
Slowly pour the warm milk into the egg mixture while whisking constantly (to prevent curdling).
Once combined, strain the custard through a fine sieve for a silky texture.

Step 3: Add Raisins and Nuts

Stir in the raisins and chopped nuts.
Optionally, add a pinch of cinnamon or nutmeg for extra aroma.

Step 4: Bake the Custard

Preheat your oven to 325°F (160°C).
Pour the custard mixture into 4–6 ramekins or a single medium baking dish.
Place them in a larger roasting pan and pour hot water into the outer pan until it reaches halfway up the sides of the ramekins (this is a water bath or bain-marie).
Bake for 35–40 minutes, or until the custard is set but still slightly jiggly in the center.

Step 5: Cool and Serve

Remove from oven and let cool to room temperature.
You can serve warm for a cozy dessert, or chill for at least 2 hours for a firmer texture.
Garnish with extra chopped nuts and a few golden raisins before serving.

💡 Tips & Variations

For extra creaminess: Replace ½ cup of milk with heavy cream or evaporated milk.
Indian-style twist: Use cardamom and saffron strands instead of vanilla, and call it a Baked Kesar Badam Custard.
Non-baked version: Cook the mixture gently on the stovetop over low heat until thickened, stirring constantly, then pour into bowls to set.
Caramel base: For a crème caramel version, coat the bottom of each ramekin with a spoonful of caramel before pouring in the custard.

🍽️ Serving Suggestions

Enjoy it plain or drizzle with warm honey or caramel sauce.
Pair with fresh fruits like sliced apples, pears, or berries.
Sprinkle with toasted coconut flakes for extra crunch.