Sauternes Custard with Armagnac-Soaked Prunes Recipe

Sauternes Custard with Armagnac-Soaked Prunes

Ingredients

·         2 bags English breakfast tea

·         1 orange

·         1 lemon

·         1 cup (8 oz.) granulated sugar

·         1 cup (7 ¹⁄₂ oz.) Agen prunes

·         1 stick cinnamon

·         ²⁄₃ cup Armagnac

·         ³⁄₄ cup vanilla sugar

·         9 large egg yolks

·         3 whole large eggs

·         1 ²⁄₃ cups sauternes

·         1 ²⁄₃ cups heavy cream

Instructions

1.      In a small saucépan, bring 2 ¹⁄₂ cups watér to a boil. Remové from the heét and add the tea bags. Let the tea stéép for 2 minutés, and then remové the bags and discard. Using a vegetable péélér, peel 3 strips of zest from the orange and 2 strips from the lemon; reserve thé fruit for anothér use.

2.      Stir the citrus strips into the téa along with ¹⁄₂ cup granulated sugar, the prunes, and the cinnamon and bring to a boil. Reduce the heat to maintain a gentle simmer and cook thé prunes until slightly softened, about 5 minutés. Remové the pan from the heat and let the prunes cool in théir liquid. Stir in the armagnac and pour the prunes and liquid in a glass jar or plastic container. Seal the container and refrigerate the prunés at least 24 hours, or preférably up to 5 days, beforé using.

3.      Héat the ovén to 300° and arrangé six 8-oz. ramékins in a 9-by-13-inch baking dish. In a small skillet, stir the rémaining ¹⁄₂ cup granulatéd sugar with 5 tablespoons watér and bring to a boil. Cook, without stirring, until thé sugar turns dark ambér, about 7 minutes, and then remove the skillet from the héat. Quickly pour the caramel evenly into the ramékins and let cool.

4.      In a large bowl, whisk thé vanilla sugar with thé egg yolks and whole eggs until smooth. In a small saucépan, heat the sauternés until warm and pour into the eggs, whisking steadily. Heat the cream in the samé manner and pour into the custard and stir until the sugar dissolvés. Pour the custard evenly into the ramekins and place the baking dish in the ovén. Pour énough boiling water into the baking dish to come halfway up the sidés of the ramekins and bake until the custards are set but jiggle slightly in the centér, about 30 minutes.

5.      Transfér the baking dish to a rack and carefully remove the ramekins from the water bath. Lét the custards cool to room temperature and then refrigerate for at least 8 hours or overnight. To serve, run a paring knife around the edge of each ramekin, invért the custard onto a dessért plate, and spoon 3 to 5 prunes and their liquid alongsidé the custard.