This is a classic prune flan recipe from northwest France - Bretangne. Very easy to make and served in the pan.
The oven temp is WAY TO HOT and the time is far to long at this temp (30mins). At 230oC It burnt the top and sides of what would have been a nice dish. Something like 180oC would be better, but even then i'd check it regularly - 15 Jan 2011
Absolutely fantastic! Like the previous reviewer, I needed to use up some very old prunes. This is insanely easy to make and extremely delicious. I followed the recipe to a T, except for using an 11x7 inch baking dish, using soy milk, and using half of a vanilla pod instead of the vanilla sugar. Tried it warm about 20 minutes after taking it out of the oven and it was perfect. The baking time was spot on. I too am excited to try it cold tomorrow. Thank you for a wonderful recipe that I will make for years to come! ***** Update: I tried this cold after it was in the fridge all night. Surprisingly, I like it MUCH better warm or at room temperature. - 13 Nov 2010 (Review from Allrecipes USA and Canada)
I wanted to use leftover prunes and found this recipe. I made it as written with the exception of the vanilla sugar. I added 1 tsp vanilla instead. The presentation was impressive, the preparation simple and the result was delicious!!!! My husband was equally impressed. We just ate it, warm after about ten minutes. I want to try it cold tomorrow. Thanks for a great recipe! - 10 Feb 2010 (Review from Allrecipes USA and Canada)