Vanilla Crème Brûlée with Armagnac Prunes

⏱ 90 min · Serves 6

A glassy, bitter-sweet sugar crust cracking into the silkiest vanilla custard — and hidden underneath, dark Agen prunes plumped in Armagnac. It's Gascony's greatest double act, and it tastes like the last course of a very good dinner in France.

Per serving: 565 kcal · 6.5g protein · 45.0g carbs · 39.0g fat

Ingredients

• 150g soft pitted prunes (Agen if possible), halved
• 80ml Armagnac (or brandy)
• 2 tbsp caster sugar (for the prunes)
• 1 strip orange zest
• 500ml double cream
• 100ml whole milk
• 1 plump vanilla pod, split and seeds scraped
• 6 large egg yolks
• 75g caster sugar
• Pinch of fine sea salt
• 6 tbsp demerara or caster sugar, for the tops

Method

1. Make the prunes at least 2 hours ahead (a day is better): warm the Armagnac, 2 tbsp sugar and orange zest in a small pan until the sugar dissolves, pour over the prunes in a jar or bowl and leave to steep and plump. Discard the zest before using.
2. Heat the oven to 140C/120C fan. Put a folded tea towel in the base of a deep roasting tin and sit six shallow ramekins (about 150ml) on it.
3. Divide the drained prunes between the ramekins, spooning a teaspoon of the steeping liquid over each. Keep the rest of the liquid.
4. Pour the cream and milk into a pan with the vanilla pod and seeds. Bring just to a simmer, then take off the heat and leave to infuse for 10 minutes.
5. Whisk the yolks, 75g sugar and salt together until just combined — don't aerate it. Pour the warm cream in slowly, whisking, then strain through a fine sieve into a jug. Skim off any foam.
6. Pour the custard gently over the prunes. Add hot water to the tin to come halfway up the ramekins. Bake 30-40 minutes, until set at the edges with a faint wobble in the centre.
7. Lift out, cool to room temperature, then chill at least 3 hours or overnight.
8. To serve, blot the surfaces dry with kitchen paper, sprinkle 1 tbsp sugar evenly over each and blowtorch (or grill on the highest shelf) until deep amber. Rest 2 minutes so the caramel hardens, then crack in. Offer the remaining Armagnac syrup alongside.