Make these individual puddings ahead and chill at least two hours or overnight—a longer chill time enhances the rum-raisin flavor. If you prefer not to use rum, substitute 1/2 teaspoon rum extract mixed with 2 tablespoons water.
1/3 cup raisins
2 tablespoons dark rum
1 1/2 teaspoons vanilla extract
3 tablespoons uncooked quick-cooking tapioca
2 1/2 cups 1% low-fat milk
1/2 cup fat-free half-and-half
1 large egg, lightly beaten
1/4 cup packed light brown sugar
1 (3-inch) cinnamon stick
How to Make It
Combine first 3 ingredients in a small bowl; set aside.
Combine tapioca and next 5 ingredients in a saucepan, and let stand 5 minutes.
Place pan over medium heat; bring mixture to a boil, stirring constantly (about 20 minutes). Remove from heat; add raisin mixture. Discard cinnamon stick.
Divide pudding evenly among 7 (6-ounce) custard cups. Cover surface of pudding with plastic wrap. Chill at least 2 hours.