PRUNE & ARMAGNAC CRÈME BRÛLÉE

Serves 4

“This is the classic combination of prunes and Armagnac combined with another classic, crème brûlée, which makes it that little bit more indulgent.” Catherine

ARMAGNAC PRUNES

12 pitted prunes

500 g (1 lb 2 oz) freshly brewed hot black tea

250 g (9 oz) caster (superfine) sugar

1 teaspoon vanilla extract

finely grated zest & juice of 1 orange

finely grated zest of 1 lemon

80 g (2½ oz) Armagnac

Place the prunes and tea in a bowl, cover with aluminium foil and set aside for 1 hour to infuse. Strain and discard the liquid.

Combine the sugar, vanilla extract, citrus zest, juice and 250 g (9 oz) of water in a saucepan over medium heat and stir until the sugar has dissolved. Increase the heat to high and bring to the boil. Add the prunes, reduce the heat to a simmer and cook for 10 minutes or until the prunes are tender. Remove from the heat and set aside to cool in the liquid.

Strain the prunes, discarding the liquid. Place the prunes in a container, add the Armagnac, cover and set aside for at least 2 hours before using. You can store them in the refrigerator for up to 1 week.

VANILLA CRÈME BRÛLÉE

450 g (1 lb) pouring (single) cream (35% fat content)

½ vanilla bean, split & seeds scraped

1 quantity Armagnac prunes

20 g (²/₃ oz) Armagnac

5 egg yolks

70 g (2½ oz) caster (superfine) sugar

Place the cream and vanilla bean and seeds in a saucepan over medium heat and heat until hot. Remove from the heat, cover and set aside for 1 hour to infuse.

Preheat a non fan-forced oven to 160°C (315°F/ Gas 2–3). Coarsely chop the prunes and divide between 4 x shallow 250 ml (9 fl oz/1 cup) capacity ramekins. Press the prunes into the bases to help stop them floating up in the custard. Divide the Armagnac between the ramekins. Line a deep roasting tray with a folded tea towel and place the ramekins on top.

Reheat the cream over medium heat until hot. Whisk the egg yolks and sugar in a bowl until pale, then gradually add the warm milk, while whisking continuously. Strain through a fine sieve into a jug. Try and get as many vanilla seeds as possible into the custard. Set aside for 5 minutes. Skim any foam from the surface, then pour the custard evenly between the ramekins.

Fill the tray with enough hot water to come two– thirds of the way up the side of the ramekins. Cover the tray with aluminium foil and pierce with a few holes to release the steam. Carefully, trying not to splash water into the ramekins, place the tray in the oven and bake for about 35 minutes or until set. To test if they’re ready, gently shake a ramekin; the custard should have a uniform jelly-like wobble. If the custards are not set, continue to bake until set. Remove from the oven, uncover and allow to cool slightly in the water bath. When cool enough to handle, remove the ramekins from the water bath and refrigerate for at least 6 hours.

TO SERVE

50 g (1¾ oz) caster (superfine) sugar

Sprinkle each vanilla crème brûlée with one-quarter of the sugar, then wipe the edges to remove any excess sugar. Use a kitchen blowtorch or place the ramekins under a preheated hot grill (broiler), and caramelise the sugar, but do not burn. You’re aiming for a nice amber brown not black, which will make it bitter. Refrigerate for 5 minutes before serving. This will help the caramel set and crisp up.