Prune and Armagnac Pots de Crème 
Chef2Chef.net by Bon Appetit/May 94

Serves: 8

I N G R E D I E N T S
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

I N S T R U C T I O N S 
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.