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Photo: Byron Spencer

This light dessert is easy to make - and eat.


  • 1/4cup Armagnac
  • 70g prunes, pitted
  • 45g butter, plus extra
  • caster sugar
  • 1 tbsp plain flour
  • 1 cup milk
  • pinch salt
  • 1/2 cup sugar
  • 1/4 tsp vanilla extract
  • 5 eggs, separated
  • icing sugar
  • chopped pistachios
  • Pistachio Creme
  • 1/4 cup pistachios
  • 300ml double cream
  • 1/4 cup milk
  • 1/4 cup sugar
  • 3 egg yolks


Heat Armagnac in a saucepan over low heat. Add prunes, turn off heat, let stand for at least 2 hours, then pulse together in a food processor to a paste

Preheat oven to 180°C.

Grease 6 x 1-cup-capacity ramekins with a little butter and dust with caster sugar (shake out excess sugar).

Melt 45g butter in a saucepan over medium-low heat, stir in flour and cook for 1 minute.

Remove from heat and add milk, stirring. Add salt, sugar and vanilla.

Return to heat, stir until batter is thick and smooth, then cool.

Stir in 4 egg yolks (discard extra yolk) and prune paste.

Whisk egg whites until stiff; fold into mixture.

Spoon into dishes. Bake for 8-10 minutes or until risen and golden.

Top with icing sugar and nuts, and serve with pistachio crème.

Pistachio creme

Finely grind 1/4 cup pistachios.

Simmer 300ml double cream, ¼ cup milk, ¼ cup sugar and ground pistachios in a small heavy-based saucepan over a medium heat, stirring, until sugar dissolves.

Take off heat and let stand for 10 minutes.

Lightly beat 3 egg yolks in a bowl and whisk into cream mixture.

Cook over low-medium heat, stirring gently, for 10-12 minutes or until crème thickens.

Strain and chill.

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