Prune Flan (Far Breton)
Prune Flan (Far Breton)
Prune Flan (Far Breton)
This is a classic prune flan recipe from northwest France - Bretangne. Very easy to make and served in the pan.
Ingredients
Serves: 8
- 250g dry prunes (stones removed)
- 2 tablespoons rum
- 125g plain flour
- 125g sugar
- 1 tablespoon vanilla sugar
- 1 teaspoon baking powder
- a pinch of salt
- 4 eggs
- 3 cups (750ml) whole milk
- 2 tablespoons rum
Directions
Preparation:15min ›
Cook:40min ›
Ready in:55min
- Preheat the oven to 240 degrees C.
- Grease a shallow, 2 litre ovenproof dish.
- Put the prunes in a saucepan with the rum and just enough water to cover then simmer over low heat for about 10 minutes. The prunes will be tender but should still hold their shape.
- Drain the prunes, then place them in the base of the prepared dish.
- Combine the flour, sugar, vanilla sugar, baking powder and salt in a large mixing bowl.
- Add the eggs one at a time, beating well after each addition.
- Gradually add the milk to the mixture, stirring vigorously with a wooden spoon until combined.
- Pour the batter over the prunes, trying not to displace them too much.
- Bake for 10 minutes at 240 degrees C and 30 minutes at 200 degrees C, or until the top is browned and the filling is firm and has risen a little.
- Serve warm in the oven dish or at room temperature.
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Reviews and Ratings
Global Ratings:
(13)
Reviews in English (11)
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)
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