Peru-Caramel Milk dessert: Crema de caramel

[Olga Drozd]

Peru-Caramel Milk dessert: Crema de caramel

6 to 8 servings:

1/2 cup raisins
1/4 cup rum
1 (14 ounce) can sweetened condensed milk
3 cups milk
1/4 teaspoon cinnamon
1/4 teaspoon cloves
1/2 teaspoon baking soda
1 cup brown sugar
1/4 cup water

Soak the raisins in the rum for a hour. Combine the condensed milk, fresh milk, cinnamon, cloves, and baking soda. Bring to a boil over high heat, stirring constantly. Remove from the heat. Place the sugar and water in a saucepan. Bring to simmering point, stirring constantly until the sugar dissolves. Pour in the hot milk mixture and mix well. Cook over low heat, stirring occasionally, for 1 1/4 hours until the pudding is thick and amber colored. Add the rum soaked raisins and refrigerate until well chilled.