Vanilla Custard With Prunes Poached In Lemon Verbena And Maple Caramel - lemon verbena leaves

Method

• 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.
• 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.
• Preheat the oven to 275 degrees.
• 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.
• 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.