Instructions: Preheat oven to 350 degrees F (175 degrees C).

Combine milk, vanilla and cinnamon in a 1 quart saucepan. Bring to a boil over medium heat. Combine the granulated sugar, whole egg and egg yolks in a large bowl; whisk until well-blended. Pour milk, stirring vigorously, into the egg mixture.

Pour the milk and egg mixture into matching coffee cups or medium-sized casserole dish, filling to 1/2" from the top. Place the custards in a large roasting pan and fill with warm water to 1/4 the height of the custards. Transfer to oven.

Bake 35 minutes, or until a knife inserted into the center of the custard comes out clean. Remove custards from water and let cool.

Soak raisins in hot water. Heat the brown sugar, stirring constantly, in a small saucepan over medium heat until melted and amber in color, about 4 minutes. Drain 1/3 of the raisin water into the sugar, stirring constantly. Heat and stir the sauce until well-blended, about 3 minutes. Add in the raisins and pecans, continuing to simmer until thickened and syrupy.

Spoon raisin mixture over custards and serve immediately.

Estimated Time: 30 minutes

They say: We like to serve this custard in matching coffee cups, just make sure theyre ovenproof. You can make these the night before, chill them, and then serve with the warm sauce.

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