Flan with prunes, or better to Breton. A French dessert of peasant origin, very simple and as ingredients either as preparation: looks like a flan, soft and creamy, with the added sweetness of the prunes and the aroma of rum. Is’ a sweet taste but simple, in my opinion, exceptional: Keep in mind that I love everything that is soft and tastes like milk. The Breton have traditionally does with prunes, so I tried. I added to the mix a pinch of cinnamon and vanilla, but I think they will test even with Dried apricots, Maybe macerated in a while’ Marsala wine. I loved, I suggest you serve it slightly warm and powdered with icing sugar: I chose to make single portions in cocotte of ceramics and unmold cakes, but you can also serve to warm Breton directly into cocotte.
250 grams of flour 00
1 litre of full cream milk
175 grams of salted butter
175 grams of sugar
6 whole eggs
Rum, to taste
a pinch of cinnamon
a tablespoon of vanilla extract
icing sugar, to taste
The night before, put the prunes soaked in hot water and rum. Before preparing to Breton, wring out and dry the plums. Grease abundantly the pan or casserole.
Preheat oven to 200 degrees static. Put into a casserole sugar, the milk, the butter and let them warm up without arriving at ebullition, then leave to cool.
Meanwhile, untie the eggs in a bowl with cinnamon and vanilla and add slowly the flour, stirring carefully until mixture is thick and smooth, No clumps. Combine the milk pouring flush. I recommend you start to blend the mixture to make Breton with a wooden spoon and then possibly proceed with a hand whisk.
Finally, distribute prunes on the bottom of the pan or casserole and pour the mixture of milk and eggs. The compound will be virtually liquid, Do not worry, that's okay.
Bake to the Breton for 45 minutes if you have chosen to use the pan, or cook for 35 minutes if you have chosen the cocotte. Allow to cool the Far breton, Sprinkle with icing sugar and serve. Have a good day!