2/3 cup lightly packed pitted-prunes, coarsely chopped
1/3 cup armagnac or brandy
2 cup whole milk
1 cup whipping cream
1 vanilla bean, cut in half lengthwise
6 large egg yolks
1/2 cup 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.
Posted: 9/17/2009 10:39:42 AM