Vanilla Custard With Prunes Poached In Lemon Verbena And Maple Caramel

• 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

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

lemon verbena leaves, prunes, maple syrup, heavy cream, butter, milk, vanilla bean, eggs, sugar

Taken from cooking.nytimes.com/recipes/4040 (may not work)