Prune Flan
Simple Recipes Lacto-Ovo Vegetarian Recipes French Desserts Oven Recipes
A dense vanilla custard with prunes soaked in Armagnac. It's called far breton, originating from Brittany. It's delicious, convenient, and the best excuse to eat prunes soaked in Armagnac.
Ingredients
500ml milk
3 whole eggs
2 egg yolks
120g powdered sugar
1 packet vanilla sugar (or 1 teaspoon vanilla extract; or seeds from 1/2 vanilla pod)
1 tablespoon Armagnac (or rum, cognac)
80g flour
40g starch
1 pinch of salt
50g butter
150g dried prunes
50ml Armagnac (or rum, cognac, black tea)
How to prepare prune flan
- Cover the prunes with warmed Armagnac and let them soak until they absorb the liquid and cool down.
* if you don't want to use alcohol for the prunes, you can soak them in warm tea. - Meanwhile, grease a 25 x 15 cm pan with 25g of butter, including the sides. The pan should have higher sides as the flan puffs up while baking.
- Beat the eggs and sugar with a mixer until you have a pale yellow mixture (about 2 minutes).
- Add the flour mixed with starch and salt and mix manually with a whisk until smooth.
- Add the remaining melted butter, 1 tablespoon of Armagnac and the milk and mix until smooth. The result will be a soft batter like pancake batter.
- Arrange the prunes on the bottom of the pan in a single layer.
- Pour the batter over the prunes.
- Put the pan in the oven preheated to 240°C (465°F). As soon as you put the pan in, lower the temperature to 170°C (340°F). Let the flan bake for about 40-45 minutes (until puffed and golden on top).
- Remove the flan from the oven and let it cool completely before cutting. After 5 minutes it will deflate. Cut into squares and sprinkle with a touch of cinnamon. Serve at room temperature.
Batter poured over the dried prunes
Fresh from the oven, still puffed
