| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
Desserts |
8 |
Servings |
INGREDIENTS
| 2/3 |
c |
Lightly packed pitted prunes, coarsely chopped |
| 1/3 |
c |
Armagnac or brandy |
| 2 |
c |
Whole milk |
| 1 |
c |
Whipping cream |
| 1 |
|
Vanilla bean, cut in half lengthwise |
| 6 |
|
Large egg yolks |
| 1/2 |
c |
Sugar |
INSTRUCTIONS
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
2/3 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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