A unique dessert recipe for Custard Tart with a flavour-filled rum and raisin sauce.

250 ml seedless raisins, coarsely chopped
250 ml red heart rum (or brandy), heated
3 whole jumbo eggs
3 jumbo egg yolks
65 ml castor sugar
500 ml Ultra Mel Custard
250 ml cream
10 ml vanilla essence
30 ml butter
pinch salt
1 x 24 cm baked short crust in the baking tin
65 ml soft brown sugar
15 ml corn flour
5 ml ground nutmeg
the tiniest pinch of ground cloves

How to

Recipe provided courtesy of I Love Cooking.

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