Sauternes Custard with Armagnac-Soaked Prunes
Prized for their caramel notes and soft texture, Agen prunes—infused with tea, cinnamon, and armagnac—top a sumptuous custard in this holiday dessert.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Peeler
- Saucepan
- Mason jar
- Plastic container
- Oven
- Baking dish
- Ramekin
- Skillet
- Mixing bowl
- Whisk
- Water bath
- Cooling rack
- Paring knife
- Dessert plate
- Spoon
- Measuring cup
- Measuring spoon
- Kettle
- Stove
- Refrigerator
- Kitchen timer
- Pot
- Plate
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
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