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Title: Bruleed Italian Plums w/Armagnac Custard
Categories: Fruits, Booze, Desserts
Yield: 4 servings

2 lg Eggs; separated
2 lg Egg yolks
1/2 c Armagnac
1/2 ts Kosher salt
1/4 ts Vanilla extract
4 Italian plums' halved;
- pitted
Confectioners’ sugar; for
- dusting

In a small saucepan, whisk 4 tablespoons granulated
sugar with the 4 egg yolks and then stir in the Armagnac
and salt. Place over medium heat, and cook, stirring
constantly, until the custard is thickened, about 8
minutes. Remove the custard from the heat and stir in
the vanilla.

In a large bowl, whisk the 2 egg whites with the
remaining 2 tablespoons granulated sugar until they hold
soft peaks. Scrape the whites into the custard and fold
until evenly combined.

Heat the broiler. In an 8" round baking dish, arrange
the plums cut side up and broil until heated through and
beginning to brown, about 2 to 3 minutes. Remove the
dish from the broiler, spoon the custard over and around
the plum halves, and return to the broiler until the
custard turns golden brown, about 2 minutes.

Dust the plums and custard with confectioners’ sugar and
serve hot right from the dish.

RECIPE FROM: https://www.saveur.com

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