Rum and Raisin Flan with Pineapple-Sage Marmalade

Instructions

PREPARE THE RUM RAISINS:
1. Soak raisins in 1/4 cup rum for at least 30 minutes until plump. Reserve any remaining liquid.

MAKE THE CARAMEL:
2. In a heavy saucepan, combine caster sugar and water. Cook over medium-high heat without stirring until golden amber, about 8-10 minutes.
3. Remove from heat, whisk in butter. Quickly divide among six 6-oz ramekins, tilting to coat bottoms evenly.

PREPARE THE CUSTARD:
4. Preheat oven to 325°F. In a saucepan, gently heat milk and cream to just below simmering.
5. In a bowl, whisk together sugar, whole eggs, egg yolks, vanilla, and salt until smooth.
6. Slowly pour hot milk mixture into egg mixture, whisking constantly to prevent curdling.
7. Strain mixture through fine-mesh sieve. Stir in 2 tablespoons additional rum and any reserved raisin soaking liquid.
8. Fold in rum-soaked raisins. Divide mixture among prepared ramekins.

BAKE THE FLANS:
9. Place ramekins in a roasting pan. Pour hot water halfway up sides of ramekins.
10. Bake 40-45 minutes until centers are just set but still slightly jiggly. Critical: Maintain low temperature to avoid bubbles around edges.
11. Remove from water bath and cool completely. Refrigerate at least 4 hours or overnight.

MAKE THE PINEAPPLE-SAGE MARMALADE:
12. In a saucepan, combine pineapple, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until thickened and jammy, about 15-20 minutes.
13. Add sage leaves in final 5 minutes of cooking for enhanced sage flavor. Remove sage leaves and stir in butter.
14. Cool to room temperature.

TO SERVE:
15. Run a thin knife around edges of flans. Dip bottom of each ramekin briefly in hot water, then invert onto serving plates.
16. Serve with a dollop of pineapple-sage marmalade alongside.