Danish Apple Custard

Sprinkle raisins with brandy and let stand 30 minutes. Peel, core and slice apples and arrange in rows in a buttered shallow 3-quart baking dish. Place dish in a 350F oven 5 minutes to dry apples slightly.

Drain raisins, reserving brandy, and sprinkle raisins between apple rows. Combine brandy with milk, cream, eggs, sugar and cinnamon; stir to dissolve sugar. Pour mixture over apples and raisins. Place dish in a baking pan and pour 1/2-inch hot water into the pan. Bake in a 325F oven 50 to 60 minutes or until the custard is set. Serve warm or cold, with whipped cream.