Skip to main content

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

Comments

  1. Merci beaucoup! Flan has always been a favorite of mine when I visited the local boulangerie, especially late morning. Mmmmm... So tasty, such a pretty color, and it practically melts in the mouth... I prefer the plain version to the prune one. I might even be bold enough to give your recipe a try! Veronique (French Girl in Seattle)

    ReplyDelete
  2. Thanks for sharing...
    I can never have enough sweets.
    and that looks real yum!

    ReplyDelete
  3. J'adore les flancs...it was my grand mother favorite desert.

    ReplyDelete
  4. Bonjour Leeann,

    Thanks for sharing the recipe, I look forward to making the flan, always nice to try something different.
    Hope that you had a happy Valentines day and wishing you a wonderful weekend
    hugs
    Carolyn

    ReplyDelete
  5. Hi really enjoy your Friday recipes----they are soooo good thank you. Tried this on the weekend it was FANTASTIC !! Jeanette ( Australia )

    ReplyDelete

Post a Comment

Popular posts from this blog

French food Friday...Honey Lavender Icecream

I first tried this in Provence and loved the combination of the lavender and the honey.

For those of you that have seen the movie it's complicated you will recall that Merryl Streep made it for Steve Martin and it really looked great.


By using honey as opposed to sugar you end up with icecream that is deliciously creamy and the smoothest ice cream you've ever tasted.


Be warned, though - there is a caveat...this ice cream will not freeze as well as homemade ice cream usually does. For those of you who like your ice cream hard freeze the ice cream overnight to make it scoopable, instead of the standard two to three hours after churning



Ingredients:


1/2 cup honey
1/4 cup dried lavender
4 egg yolks
2 cups milk
1 cup heavy cream

Method:

1. Bring the milk, cream, honey, and lavender to a gentle boil in a saucepan over medium-high heat.

2. Remove from the heat and let steep for 10-15 minutes. Strain and let cool a bit.

3.In a separate medium bowl, beat the egg yolks, then gradually add som…

a good idea..

{fabulous shop in St Emilion, photo taken by moi}
Bonjour from a sunny but chilly SW France,

Hope that you had a nice weekend. We spent yesterday afternoon at a furniture auction but I will tell you more about that later in the week.

Last weekend we bought a lot of wine cases as we thought that they would make good storage, as shown in the photo above.

I particularly liked the idea of making a set of drawers with them or perhaps even a serving tray like this.

{photo from here}
We have quite a few boxes and wine box ends so any ideas that you have would be gratefully received...
Mille mercis et bonne semaine a tous.....

Leeann x

French Food Friday.....

This week we are taking a break from the skinny theme, and indulging in some healthy pears with some also very healthy chocolate....


About Poires Belle Hélène

This classic French recipe were invented Paris in the 19th century and were named after an opera by Offenbach. What a romantic introduction for this French dessert par excellence, a true classic, found in at least half of the restaurants of the Hexagone. It only takes a few minutes to assemble this dish if you use ready-made ingredients; it is actually not much longer to prepare half of them from scratch (the poached pears and the melted chocolate). You can even make crème Chantilly and toasted flaked almonds for a deluxe version on very special occasions.

About Poires William liqueur

A pear flavoured liqueur. Liqueur is a class of spirit that is usually sweet and often served after dinner. It is produced by either mixing or redistilling spirits with natural ingredients such as fruits, plants, flowers, or chocolate. Sugar must be at…