INGREDIENTS:
• 75g sultanas
• 25ml brandy
• 100g granulated sugar
• 30ml cold water
• 2 medium egg yolks
• 5 medium whole eggs
• 190g soft brown or caster sugar
• ½ litre milk
• 30ml double cream

METHOD:
• Marinate the sultanas in the brandy over night in a cup or bowl.
• Whisk the egg yolks, whole eggs and caster sugar together. Pour the milk into a pan and bring to the boil. Allow to cool slightly, then whisk into the egg mixture.
• Sprinkle the macerated sultanas onto the bottom of a suitable serving dish. Pour the mixture over the sultanas and place the dish into a bain marie in the oven at 130°C/Gas 1 for 35 to 40 minutes or until just set.
• Once cooked, cool down in the bain marie for 10 minutes before chilling 2 to 4 hours, preferably overnight.
• Make a caramel using the remaining sugar and a little water in a pan, when it bubbles, add a dash of cream and pour over the cold custard. Serve immediately.

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