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Ingredientes
- 2/3 c. Lightly packed pitted prunes, coarsely minced
- 1/3 c. Armagnac or possibly brandy
- 2 c. Whole lowfat milk
- 1 c. Whipping cream
- 1 x Vanilla bean, cut in half lengthwise
- 6 lrg egg yolks
- 1/2 c. Sugar
Direcciones
- Combine prunes and Armagnac in small bowl and let stand 1 hour.
- Preheat oven to 350F. Combine lowfat milk and cream in heavy large saucepan.
- Scrape seeds from vanilla bean into lowfat milk mix; add in bean. Bring to boil.
- Whisk yolks and sugar in large bowl. Gradually whisk in warm lowfat milk mix.
- Remove vanilla bean. Stir in prunes and Armagnac. Ladle mix into eight 2/3 c. souffle dishes, distributing prunes proportionately.
- Place souffle dishes in large baking pan. Pour sufficient warm water into baking pan to come halfway up sides of dishes. Bake till custards are set, about 35 min. Remove souffle dishes from water and let cold. Cover and chill till cool, at least 3 hrs or possibly overnight.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 8 servings | |
| Calories 229 | |
| Calories from Fat 97 | 42% |
| Total Fat 10.96g | 14% |
| Saturated Fat 5.82g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 184mg | 61% |
| Sodium 37mg | 2% |
| Potassium 205mg | 6% |
| Total Carbs 24.19g | 6% |
| Dietary Fiber 0.9g | 3% |
| Sugars 20.6g | 14% |
| Protein 4.57g | 7% |
