Custard

• 1 cup whole milk
• 3 ea. eggs
• 1/2 cup sugar
• Pinch of kosher salt
• 1 teaspoon almond extract
• 2 tablespoons of butter, melted 
• Pinch of nutmeg
• 1/2 cup all-purpose flour

Raisins

• 2 cups port wine
• 1/4 cup sugar
• Pinch of kosher salt
• 1 teaspoon cinnamon
• 1 cup Sun-Maid raisins 

1. In a pot, mix together the port, 1/4 cup of sugar, salt, and cinnamon. Heat on medium high until it simmers. Remove from the heat and stir in the Sun-Maid raisins. Cover with a towel and set aside. 
2. Pre-heat the oven to 325 degrees.
3. In a bowl, whisk together the milk, eggs, sugar, almond extract, and melted butter. Keep whisking until all the sugar dissolves. Slowly add the flour and nutmeg and whisk until there are no lumps. Cover with a towel and set aside. 
4. Strain the raisins. Do not throw away the liquid! They should be nice and soft and plump. Put the liquid back on the stove and simmer until most of the water has evaporated and you have a nice thick port syrup. Keep an eye on it as it goes from perfect to burnt relatively quickly and remember that as it cools it will get thicker. So kind of thick in the pot means real thick at room temp.
5. Pour the custard into a pie pan and then sprinkle the raisins over the top. Bake for 35-40 minutes. It should puff up and be nice and golden. It will fall when you take it out of the oven. Don't worry, it's supposed to. Drizzle the port sauce over top and serve.