Prune & armagnac pots de creme
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Lightly packed pitted prunes, coarsely chopped |
| ⅓ | cup | Armagnac or brandy |
| 2 | cups | Whole milk |
| 1 | cup | Whipping cream |
| 1 | Vanilla bean, cut in half lengthwise | |
| 6 | Large egg yolks | |
| ½ | cup | Sugar |
Directions
Combine prunes and Armagnac in small bowl and let stand 1 hour.
Preheat oven to 350F. Combine milk and cream in heavy large saucepan.
Scrape seeds from vanilla bean into milk mixture; add bean. Bring to boil. Whisk yolks and sugar in large bowl. Gradually whisk in hot milk mixture. Remove vanilla bean. Stir in prunes and Armagnac.
Ladle mixture into eight ⅔ cup souffle dishes, distributing prunes evenly.
Place souffle dishes in large baking pan. Pour enough hot water into baking pan to come halfway up sides of dishes. Bake until custards are set, about 35 minutes. Remove souffle dishes from water and let cool. Cover and refrigerate until cold, at least 3 hours or overnight.
Bon Appetit/May 94 Typed for you by Didi Pahl
Related recipes
- Armagnac prune cake
- Chocolate pots de creme
- Dark chocolate pots de creme
- French prunes in armagnac
- Lemon pots de creme
- Pots de creme
- Prune and apple flan
- Prune and armagnac cake
- Prune and armagnac pots de creme
- Prune armagnac gingerbread
- Prune conserve ii
- Prune pudding
- Prune puree
- Prune puree and prune butter
- Prune pur‚e
- Prune tart with armagnac ice cream
- Prune-apricot compote
- Pruneaux
- Prunes in wine and armagnac
- Quick pots de creme