Caramelized Plums with Armagnac Cream (French Prunes Brûlées à la Crème d'Armagnac)

Warming, caramel-scented Armagnac custard bathes fresh, barely-cooked Italian plums in this quick, simple dessert.

6 Tbsp. granulated sugar
2 large eggs, separated
2 large egg yolks
½ cup Armagnac
½ tsp. kosher salt
¼ tsp. pure vanilla extract
4 Italian plums, halved and pits removed

Garnish:
confectioners' sugar

In a small saucepan, whisk 4 Tbsp. 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 Tbsp. 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 2-3 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.

Makes 4 servings.