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Edd Kimber’s nutmeg-baked custard with hazelnut streusel and rum-soaked raisins.
Prep 10 min
Soak Overnight
Cook 1 hr 30 min, plus chilling
Serves 6
For the custard
For the streusel
For the rum-soaked raisins
First make the raisins. Put the rum in a small pan and heat until steamy but not bubbling. Put the raisins in a small, heatproof container, pour the hot rum on top, cover and put in the fridge to steep overnight.
Heat the oven to 160C (140C fan)/325F/gas 2. Put the cream and milk for the custard in a saucepan, add the vanilla and grate in a quarter of the nutmeg, or maybe a little more if you like the taste. Set the pan over a medium heat and bring to a simmer. Meanwhile, whisk the egg yolks and sugar in a large bowl until pale. Pour in the hot cream, whisking to combine.
Pour the custard into a small roasting dish (I used a 1½-litre 15cm x 20cm glass one) and put that inside a larger, deep roasting dish. Transfer to the oven and fill the outer dish with enough hot water to come at least halfway up the sides of the custard dish. Bake for about 45 minutes, or until the edges of the custard are set and the centre has a gentle, gelatinous wobble.
Remove and leave the custard to cool in its water bath. Once it’s at room temperature, cover the custard and put in the fridge to chill.
To make the streusel, mix the flour, sugar and salt in a bowl, then rub in the butter until the mix comes together into a crumbly dough. Stir in the hazelnuts, then chill until firm. Crumble the dough on to an oven tray lined with greaseproof paper, then bake at 180C (160C fan)/350F/gas 4 for 10-15 minutes, until golden.
To serve, spoon some custard into each bowl (if you want neat scoops, dip the spoon in hot water first), then scatter some streusel and raisins on top.