© Jean Marie Del Moral
Breton Prune Flan
- SERVINGS: 8
Far Breton is found at practically every pastry shop and farmers' market in Brittany, but this recipe, enriched with butter and Armagnac-soaked prunes, is the best you're ever likely to taste.
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- 18 large pitted prunes (about 6 ounces)
- 1/4 cup Armagnac or dark rum
- 1 cup all-purpose flour
- 1/2 cup plus 2 tablespoons sugar
- Pinch of salt
- 3 large eggs
- 2 cups milk
- 4 tablespoons unsalted butter, melted and cooled
- In a small bowl, soak the prunes in the Armagnac, stirring occasionally, until most of the liquid has been absorbed, 2 to 3 hours or overnight.
- 2. Preheat the oven to 400°. Lightly butter a shallow 6-cup baking dish. In a large bowl, whisk the flour with the sugar and salt, then make a well in the center. Crack the eggs into the well and add 1/2 cup of the milk. Using a whisk, beat the eggs with the milk, working in some of the flour. Gradually add the remaining 1 1/2 cups of milk and the melted butter while whisking in more of the dry ingredients; whisk until smooth.
- Using a wooden spoon, work the batter through a fine sieve into the baking dish. Scatter the prunes in the dish and bake for about 35 minutes, or until risen and deep golden. Let cool slightly before cutting into rectangles. The flan can also be served at room temperature or rewarmed.
NotesTender, plump and delicious, Pruneaux d'Agen are the Rolls Royce of prunes and can help make this dessert spectacular. If they are unavailable, domestic prunes will certainly suffice.
You can double the recipe to serve everyone in your club.
Sites We Like: pruneau.fr/gb, californiadriedplums.org