⭐ Mediterranean Creamy Raisin Custard Cups
Milk pudding + eggs + raisins + gentle sweetness
Soft, scoopable, chilled, and delicious!
INGREDIENTS
Custard Base
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1 liter milk
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4 eggs
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½ cup sugar (adjust to taste)
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3 tbsp cornstarch
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1 tbsp butter
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1 tsp vanilla
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½ tsp turmeric or saffron (for natural yellow color)
(Saffron = more Mediterranean, turmeric = cheaper)
Mix-ins
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½ to ¾ cup raisins
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Optional Mediterranean additions:
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Chopped dates
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Pine nuts
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Crushed pistachios
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Orange zest
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INSTRUCTIONS
1. Prepare the Raisins
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Rinse raisins and soak in warm water for 5 minutes.
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Drain and set aside.
2. Make the Custard
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In a pot, whisk together:
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milk
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eggs
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sugar
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cornstarch
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turmeric/saffron
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Place on medium heat and whisk continuously.
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Cook 8–10 minutes, until it thickens into a smooth custard.
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Remove from heat and whisk in butter + vanilla.
3. Add Raisins
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Stir the raisins into the hot custard so they distribute evenly.
4. Pour Into Cups
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Pour the creamy mixture into small cups or glass mugs (as shown in photo).
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Smooth the tops with a spoon.
5. Chill
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Let cool at room temperature for 10 minutes.
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Refrigerate at least 3–4 hours (overnight is best).
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It will firm up into a light, scoopable pudding.
SERVING
Serve cold, with optional toppings:
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Honey drizzle
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Cinnamon
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Pistachios
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Orange zest
TEXTURE
✔ Thick
✔ Soft
✔ Scoopable
✔ Filled with raisins in every bite
Just like the pictures!
