See below ingredients and instructions of the recipe
2/3 c Lightly packed pitted 1 Vanilla bean, cut in half
-prunes, coarsely chopped -lengthwise
1/3 c Armagnac or brandy 6 Large egg yolks
2 c Whole milk 1/2 c Sugar
1 c Whipping cream
Combine prunes and Armagnac in small bowl and let stand 1 hour.
Preheat oven to 350F. Combine milk and cream in heavy large saucepan.
Scrape seeds from vanilla bean into milk mixture; add bean. Bring to
boil. Whisk yolks and sugar in large bowl. Gradually whisk in hot
milk mixture. Remove vanilla bean. Stir in prunes and Armagnac.
Ladle mixture into eight 2/3 cup souffle dishes, distributing prunes
Place souffle dishes in large baking pan. Pour enough hot water into
baking pan to come halfway up sides of dishes. Bake until custards
are set, about 35 minutes. Remove souffle dishes from water and let
cool. Cover and refrigerate until cold, at least 3 hours or
Bon Appetit/May 94 Typed for you by Didi Pahl