Saturday, October 3, 2015

"Spirited" Dried Plum Flan

I recently noticed a gorgeous flan recipe...

                                             ...on David Lebovitz's eponymous blog.

                                            Featuring alcohol-stewed dried plums...

                                                       ...and a rich, eggy custard...

                                  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.


Rachel said...

It sounds like a clafoutis - gorgeous!

Heather Woollove said...

Rachel--I thought it did, too.
(The only clafoutis that I've ever made used cherries and no alcohol. This recipe was originally titled 'Far Breton'.)