⭐ Mediterranean Creamy Raisin Custard Cups

Milk pudding + eggs + raisins + gentle sweetness

Soft, scoopable, chilled, and delicious!

INGREDIENTS

Custard Base

• 1 liter milk

• 4 eggs

• ½ cup sugar (adjust to taste)

• 3 tbsp cornstarch

• 1 tbsp butter

• 1 tsp vanilla

• ½ tsp turmeric or saffron (for natural yellow color)
  (Saffron = more Mediterranean, turmeric = cheaper)

Mix-ins

• ½ to ¾ cup raisins

• Optional Mediterranean additions:

  • Chopped dates

  • Pine nuts

  • Crushed pistachios

  • Orange zest

INSTRUCTIONS

1. Prepare the Raisins

• Rinse raisins and soak in warm water for 5 minutes.

• Drain and set aside.

2. Make the Custard

1. In a pot, whisk together:

   • milk

   • eggs

   • sugar

   • cornstarch

   • turmeric/saffron

2. Place on medium heat and whisk continuously.

3. Cook 8–10 minutes, until it thickens into a smooth custard.

4. Remove from heat and whisk in butter + vanilla.

3. Add Raisins

• Stir the raisins into the hot custard so they distribute evenly.

4. Pour Into Cups

• Pour the creamy mixture into small cups or glass mugs (as shown in photo).

• Smooth the tops with a spoon.

5. Chill

• Let cool at room temperature for 10 minutes.

• Refrigerate at least 3–4 hours (overnight is best).

• It will firm up into a light, scoopable pudding.

SERVING

Serve cold, with optional toppings:

• Honey drizzle

• Cinnamon

• Pistachios

• Orange zest

TEXTURE

✔ Thick
✔ Soft
✔ Scoopable
✔ Filled with raisins in every bite

Just like the pictures!