Brandied Caramel Custard

• 1 cup sugar
• 3 tablespoons water
• 3 eggs
• 2 egg yolks
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground cardamom
• 1/4 cup brandy or cognac
• 2 1/2 cups milk
• 1/2 cup heavy cream
• 1/4 cup golden raisins

1. Preheat oven to 350 degrees
2. Mix one-half cup of sugar with the water in a heavy saucepan, preferably nonstick.
3. Cook over medium-high heat until the sugar has dissolved and turns a rich amber color.
4. Pour the caramel into the bottom of a four- to five-cup baking dish, tilting the dish so the caramel coats the bottom evenly.
5. Beat the eggs and egg yolks together.
6. Beat in the remaining onehalf-cup sugar, the nutmeg and cardamom.
7. Stir in three tablespoons of the brandy, the milk and cream.
8. Pour the mixture into the baking dish, place in the oven and bake 20 minutes.
9. While the custard is baking, mix the remaining tablespoon of brandy with the raisins.
10. After the custard has baked for 20 to 25 minutes, scatter the brandied raisins over the top of the custard.
11. They will sink in.
12. Continue baking the custard 15 to 20 minutes longer, until a knife inserted in the center comes out clean.
13. Allow the custard to cool to room temperature, then refrigerate at least six hours or overnight.
14. To unmold, run a knife around the edges and unmold onto a plate that has a rim to catch the caramel syrup.

sugar, water, eggs, egg yolks, nutmeg, ground cardamom, brandy, milk, heavy cream, golden raisins

Taken from cooking.nytimes.com/recipes/1221 (may not work)