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1
Place the raisins in a dish, add the rum, cover, and allow to steep for 24 hours.
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2
Place 2/3 cup of the sugar and 6 tablespoons water in a medium-size nonstick skillet.
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3
Swirl to moisten the sugar.
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4
Then, bring to a boil and cook over medium-high heat until the mixture turns to dark caramel.
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5
Pour a thin layer of the caramel into each of 10 half-cup ramekins or dariole molds, enough caramel to coat the bottoms.
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6
Scatter the marinated raisins into the ramekins.
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7
Set aside.
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8
Place the milk and 1/2 cup of the sugar into a saucepan, and bring just to a boil.
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9
Whisk the remaining 1/2 cup of the sugar with the eggs and egg yolk.
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10
Pour in the hot milk in a thin stream.
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11
Strain the mixture through a fine sieve, and add the vanilla.
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12
Pour into the ramekins.
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13
Preheat the oven to 275 degrees.
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14
Place the ramekins in a baking dish or a roasting pan, and add enough warm water to the pan so that the water comes halfway up the sides of the ramekins.
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15
Bake for 50 to 60 minutes, until firm.
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16
Remove the ramekins from the water bath, and allow the custards to cool.
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17
Then, refrigerate them at least 4 hours.
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18
To serve, unmold by running a thin knife around the edges of the custards, and invert them onto small plates.
