Vanilla Custard With Prunes Poached In Lemon Verbena And Maple Caramel

Name: Vanilla Custard With Prunes Poached In Lemon Verbena And Maple Caramel
Total time: 3 h
Yield: Six servings
Ingredients: 2 tablespoons dried lemon verbena leaves (or substitute 2 chamomile or verbena tea bags); 18 pitted prunes; 5 ounces maple syrup; 1 ounce heavy cream; 1/2 ounce (1 tablespoon) butter; 2 cups milk; 1 vanilla bean or 1 teaspoon vanilla extract; 4 eggs; 1/2 cup sugar

Recipe from Bouley restaurant

Adapted by Joan Acocella

Total Time: 1 hour, plus overnight soak and 2 hours' chill
Rating: (0)
Comments: Read comments

Featured in: Food; The World Is My Custard

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Ingredients

Yield:Six servings

2tablespoons dried lemon verbena leaves (or substitute 2 chamomile or verbena tea bags)
18pitted prunes
5ounces maple syrup
1ounce heavy cream
½ounce (1 tablespoon) butter
2cups milk
1vanilla bean or 1 teaspoon vanilla extract
4eggs
½cup sugar

Ingredient Substitution Guide

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Preparation

Step 1
Prepare an infusion with the lemon verbena or tea bags and 2 cups boiling water. Add the prunes and let soak overnight. Drain the prunes thoroughly and pat dry. Set aside.
Step 2
In a small, heavy saucepan, heat the maple syrup to 275 degree, watching carefully to make sure the sugar does not boil over. Remove from heat and whisk in cream and butter. Pour into 6 3-inch ramekins.
Step 3
Preheat the oven to 275 degrees.
Step 4
If using vanilla bean, bring milk and bean to a simmer in a heavy saucepan; remove from heat and let steep 10 minutes. Strain, and discard the vanilla bean. If using vanilla extract, heat the milk and stir in the vanilla.
Step 5
Meanwhile, in a separate bowl, beat together the eggs and sugar and pour in the infused milk. Mix gently. Place 3 prunes in each ramekin and divide the custard among them. Place in a hot-water bath and bake for 45 minutes, or until custard is set. Chill 2 hours. Unmold onto individual serving plates and serve.