Prune & Armagnac Pots De Creme
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Prune & Armagnac Pots De Creme
  Dessert    Custard  
Last updated 6/12/2012 1:19:10 AM. Recipe ID 50384. Report a problem with this recipe.
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      Title: Prune & armagnac pots de creme
 Categories: Desserts
      Yield: 8 Servings
 
    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
 
  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.
  




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Recipe ID 50384 (Apr 03, 2005)

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