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1
Place the raisins in a medium bowl.
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2
In a small saucepan, gently warm the rum to a simmer.
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3
Pour over the raisins and let soak at least 2 hours and up to 8 hours.
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4
Drain and set the raisins aside.
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5
Reserve the rum for the sauce.
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6
Grease a 4-cup souffle dish or pudding basin with 1 teaspoon of the butter.
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7
Prepare the bottom pot of a steamer by bringing several inches of water to a boil, being careful that the water does touch the steamer basket.
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8
In a large bowl, cream together the remaining stick of butter and the sugar.
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9
Beat in the eggs.
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10
Fold in the flour in 3 additions, then the milk.
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11
Fold in the drained raisins and lemon zest.
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12
Pour into the prepared dish and cover with lightly greased parchment paper or foil.
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13
Tie a string around the rim of the dish to keep the paper in place.
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14
Place in the top of the prepared steamer and reduce the heat to medium.
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15
Cover the pot and steam until the pudding is set, about 1 3/4 hours, adding more water as needed to the bottom pot.
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16
(Do not let the water boil while the custard is cooking or it will curdle.)
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17
Remove from the steamer and let sit with the parchment paper on for 15 minutes.
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18
Uncover, then divide among 4 plates and drizzle each serving with the rum creme anglaise.
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19
Serve warm.
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20
1 cup whole milk or half-and-half
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21
1/2 vanilla bean, split in 1/2 lengthwise to remove seeds
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22
4 large egg yolks
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23
1/3 cup sugar
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24
3 tablespoons reserved rum, from custard recipe, above
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25
In a medium saucepan, bring the milk, vanilla bean and vanilla seeds to a simmer over medium-high heat.
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26
Remove from the heat and let steep for 5 minutes.
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27
Discard the vanilla bean.
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28
In a medium bowl, whisk together the egg yolks and sugar until thick and ribbons form, about 3 minutes.
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29
Gradually whisk in about 1/4 cup of the hot milk.
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30
Add the egg mixture to the saucepan with the remaining milk and cook, stirring, over medium heat, until it thickens into a custard, about 5 minutes.
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31
Remove from the heat and strain into a clean bowl set in an ice bath to chill.
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32
Add the rum, and stir to combine.
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33
Serve immediately, or cover with plastic wrap, pressing down on the surface to prevent a skin from forming, and refrigerate to serve cold.
