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Recipe details
Armagnac Prune Compote with Baked Cream Custard
Tender Armagnac-poached prunes served with a small baked custard made from egg, cream, and fresh cheese.
≈ 274 kcal/100 g · ≈ 364 kcal/serving
45 minMediumOther
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
Large egg50 g
Soft fresh cheese45 g
Heavy cream60 ml
Pitted prunes75 g
Armagnac15 ml
Sugar22 g
Cookware and utensils
Small ovenproof ramekin
Small saucepan
Baking dish
Whisk
Directions
01
Whisk the egg, cheese, cream, and 12 g sugar until smooth.
Products
Large egg — 50 g; Soft fresh cheese — 45 g; Heavy cream — 60 ml; Sugar — 22 g
Action
Whisk
Time
3 min
Temperature
Room temperature
02
Pour the custard into a ramekin and place it in a baking dish.
Products
Large egg — 50 g; Soft fresh cheese — 45 g; Heavy cream — 60 ml
Action
Pour
Time
2 min
Temperature
Room temperature
03
Add hot water to the baking dish until it reaches halfway up the ramekin.
Products
No products at this step
Action
Add
Time
2 min
Temperature
Hot water
04
Bake the custard in the water bath until just set.
Products
Large egg — 50 g; Soft fresh cheese — 45 g; Heavy cream — 60 ml
Action
Bake
Time
25 min
Temperature
160°C / 325°F; center at least 71°C / 160°F
05
Simmer the prunes, Armagnac, remaining sugar, and 60 ml water in a saucepan until glossy and tender.
Saved image, when available