Muscat crème caramel with prunes in Armagnac

This recipe falls into two parts: the crème caramel and the marinated prunes. Each would be fine without the other, but the combination makes a dish better than the sum of its component parts. It’s essentially a re-working of prunes and custard of course, and can be made into a reworking of pineapple and custard by cooking pieces of pineapple in a light caramel instead of the prunes, or banana and custard by turning slices of banana in darker caramel as a substitute.