I recently noticed a gorgeous flan recipe...
...on David Lebovitz's eponymous blog.
Featuring alcohol-stewed dried plums...
...and a rich, eggy custard...
...it bakes up into a glorious, dense...
...(but not too sweet) flan!
Give it a try sometime. It's delicious!
"Spirited" Dried Plum Flan
2 cups pitted prunes
1/3 c flavored brandy or other strong fruity liquor
2 c whole milk
1/2 c sugar
2 eggs + 2 egg yolks
1/4 c melted butter
1/8 tsp salt
1 tsp vanilla extract
2/3 c flour
-In a small saucepan, warm prunes in liquor over moderate heat, stirring a few times
while cooking, until most of the liquid is absorbed. Cover and remove from heat. Let cool.
-Combine eggs, yolks, milk, sugar, butter, vanilla, salt and flour with a whisk or in a blender.
Refrigerate at least 4 hours or overnight.
-Butter a narrow, oven-proof glass pan (approx. 10 inches long) and preheat oven to 400 degrees.
-Place prunes evenly into the buttered pan.
-Stir the chilled custard a few times and pour it over the prunes.
-Bake until the top is golden brown (45 to 50 minutes).
-Let cool completely and slice to serve.
-Cover and refrigerate.