French food Friday...Breton Prune Flan

recipe and photo from here

Bonjour mes belles,

I hope that you all had a lovely St Valentin. In case you did not have enough sugar yesterday, here is a nice sweet recipe for you....

Breton Prune Flan

Serves 6

• 50g unsalted butter
• 125g golden caster sugar
• 2 medium eggs
• 500ml whole creamy milk
• 1 tbsp dark rum
• 1 tsp vanilla extract

• 125g plain flour
• 125g no-soak prunes

TO FINISH

• icing sugar for dusting

1. Have ready a 23cm square solid baking tin about 4cm deep, or similar (such as a brownie tin; not a loose-bottom cake tin). Preheat the oven to 200C/180C fan/gas 6. Line the tin with baking paper then butter it with a little extra butter and dust with a little extra caster sugar.
2. Melt the 50g butter and whiz in a liquidiser with all the remaining ingredients except the prunes, then scrape down the sides and whiz again. Pour this batter into the tin, and scatter the prunes evenly over the surface (a few may peek out on top).
3. Bake for 35-40 minutes until puffy and golden. Remove and leave to cool, when it will sink a little and set. Liberally dust with icing sugar and cut into squares to serve.

Local hero This delicious custard flan comes from Brittany and Normandy where it is known as far and is often sold in slabs in traditional patisseries, much as bread pudding once was in local bakeries in the UK and like cheesecake is sold in Australia. 

...bon appetit à tous, Leeann x