Arroz con Leche IV

Preheat your oven to 350°F (175°C) and lightly grease a medium baking dish or individual ramekins.

Combine the raisins and water in a small saucepan over medium heat, simmering until the raisins are plump and the water is mostly absorbed.

In a large mixing bowl, whisk together the evaporated milk, fresh milk, and vanilla extract until well combined.

Fold the plumped raisins into the milk mixture, stirring gently to distribute them evenly throughout.

Pour the custard mixture into the prepared baking dish or ramekins, filling them to about three-quarters full.

Place the baking dish in a larger roasting pan and carefully pour hot water into the outer pan to create a water bath, reaching halfway up the sides of the baking dish.

Bake in the preheated oven until the custard is set and a knife inserted in the center comes out clean, with a slight jiggle remaining in the middle.

Remove from the oven and allow the custard to cool completely before refrigerating for at least one hour; serve chilled or at room temperature.