• 2 Cups California golden raisins
  • 1 Cup dark rum
  • 1 vanilla beans
  • 10 egg yolks
  • 3/4 Cup sugar
  • 2 Tablespoons arrowroot
  • 4 Cups half and half


Measure raisins into a stainless steel bowl. Warm rum and pour over raisins. Cover with plastic wrap and let stand for 2 hours. Then, scrape seeds from vanilla bean into mixer bowl and add egg yolks, sugar and arrowroot; beat with whisk attachment until pale yellow and ribbons form. Combine vanilla pod with half-and half in a heavy saucepan and heat to scalding. Slowly stir 1 cup of hot half-and-half into egg mixture. Return all to pan with remaining hot half-and half. Heat and cook over medium-low heat, stirring constantly, until mixture coats back of a spoon. Strain into a bowl set over an ice water; stir occasionally until cool. Drain raisins and fold into mixture; chill. Store in refrigerator. Serve cold.

Nutrition Facts Per Serving

Calories 100 (Calories from Fat 34%); Total Fat 3 ( Saturated Fat 2; Trans Fat 0; ); Cholesterol 65; Sodium 15; Potassium 102; Total Carbohydrate 12; Dietary Fiber 0; Sugars 10; Protein 2; Calcium 34; Iron 0;

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Raisins are all natural!