Brandied Caramel Custard

FROM NEW YORK TIMES (nytimes.com)
(makes 6 servings)
1 cup sugar
3tbspwater
3 eggs
2 egg yolks
1/2tsp nutmeg
1/2tsp ground cardamom
1/4cup brandy or cognac
2 1/2cups milk
1/2cup heavy cream
1/4cup golden raisins
Directions:
1. Preheat oven to 350F
2. Mix 1 half cup of sugar w/the water in a heavy saucepan, preferably nonstick. Cook over medium-high heat until the sugar has dissolved and turns a rich amber color.
3. Pour the caramel into the bottom of a 4-5cup baking dish, tilting the dish so the caramel coats the bottom evenly.
4. Beat the eggs & egg yolks together.
5. Beat in the remaining half-cup sugar, the nutmeg & cardamom.
6. Stir in 3tbsps of the brandy, the milk & cream. Pour the mixture into the baking dish, place in the oven & bake 20min.
4. While the custard is baking, mix the remaining tbsp of brandy w/the raisins.
5.After the custard has baked for 20-25min, scatter the brandied raisins over the top of the custard. They will sink in.
6 Continue baking the custard 15-20min longer, until a knife inserted in the center comes out clean.
7 Allow the custard to cool to room temp, then refrigerate at least 6hs or overnight. To unmold, run a knife around the edges and unmold onto a plate that has a rim to catch the caramel syrup.

http://events.nytimes.com/recipes/1221/1988/12/18/Brandied-Caramel-Custard/recipe.html?scp=9&sq=recipes%20custard&st=cse