Comforting, classic, and creamy, this rice pudding is more like a rich vanilla custard while the bourbon-soaked raisins take ...

Combinations such as rum and raisin topped with malted whip and ... nor does it strive for the silky smoothness of a custard.

This is my adaptation of a 1968 Edmonds Cookbook recipe for a steamed pudding. It is served with custard, what the French called creme anglaise. Once you know how to make real custard, powdered ...

Gradually add the hot cream, whisking well to combine. Add the raisin mixture and stir to combine. Pour the custard into a 6 cup-capacity ovenproof dish and place in a deep-sided baking dish.

Boil rum and raisins in small saucepan 30 seconds then remove from heat and let stand while making pudding. Bring water with salt to a boil in a 3 to 4 quart heavy saucepan. Stir in rice and ...