Prune and Armagnac Crème Brulee
By February 8, 2015Published:
- Yield: 4 Servings
- Prep: 40 mins
- Cook: 45 mins
- Ready In: 7 hrs 25 mins
This crème brulee is delicious and slightly different to wow your guests.
- 8 prunes without stones
- 50 ml Brandy preferably Armagnac
- 2 tbsps hot water
- 1 tsp caster sugar
- 360 ml double cream Brûlée mix
- 120 ml whole milk Brûlée mix
- 100 ml caster sugar Brûlée mix
- 4 egg yolks Brûlée mix
- 4 tbsps brown sugar Brûlée mix
- Mix brandy, sugar and hot water and marinade the prunes, preferably overnight but for a least 2 hours.
- Mix the milk and cream in a saucepan and bring to the boil. In a bowl whisk together egg yolks and sugar until smooth. Pour the boiled milk and cream into the egg mix, stirring until the sugar has dissolved.
- Finely chop all but two of the prunes and add to the mix with a little of the syrup. Pour into ramekins.
Prepare a bain marie (a large flat baking tray containing shallow hot water). Place the ramekins in the pan, ensuring that the water comes no more than half way up the sides. Oven setting 140°C / Mark 1
- Cook in a slow oven and test after about 20 minutes to make sure the crème brûlée is nicely set. Allow to cool in the fridge for at least 4 hours.
Meanwhile, spoon circles of brown sugar onto baking paper, turn up the oven to 200°C / Mark 6 and bake until caramelised into circles.
- Decorate each of the brûlées with a sugar circles and prunes as shown.