Brittany's Classic Flan aux Prunes
Indulge in the rich, custardy delight of Brittany's Classic Flan aux Prunes, a traditional dessert from the scenic region of Brittany on the northwest coast of France. This luscious flan is crafted from simple ingredients like flour, sugar, and eggs, but it's the addition of aromatic rum and sweetness from plump, pitted prunes that truly awakens the palate. Baked until golden and fragrant, this dessert is best enjoyed warm, allowing the flavors to meld beautifully. It's a lovely option for special occasions or a comforting treat after dinner, elegantly dusted with confectioners' sugar for a touch of sophistication.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
butter
to grease pan (softened)
flour
1 cup (all-purpose)
sugar
1/2 cup (granulated)
salt
1 pinch (to taste)
eggs
4 (large, at room temperature)
rum
2 tablespoons (dark or light)
whole milk
2 cups (at room temperature)
melted butter
1 tablespoon (for batter)
pitted prunes
1 cup (halved or left whole)
confectioners' sugar
for dusting (sifted)
Instructions
1
Preheat your oven to 350°F (175°C). Generously grease a 10-inch (2-quart capacity) baking dish with butter to prevent the custard from sticking.
2
In a large mixing bowl, whisk together the flour, sugar, and a pinch of salt to create an even mixture. Make a well in the center of the dry ingredients.
3
Crack the eggs into the well you created and whisk them in, gradually incorporating the flour mixture until the batter is smooth and free from lumps.
4
Stir in the rum and then mix in the whole milk, followed by the melted butter. Ensure that the batter is well combined and set aside.
5
Evenly arrange the pitted prunes in the bottom of the greased baking dish, ensuring they are spread out for even flavor distribution.
6
Pour the prepared batter gently over the layer of prunes, ensuring they are fully submerged.
7
Place the baking dish in the preheated oven and bake for approximately 35 minutes, or until the top is golden brown and the custard has set. You can check for doneness by inserting a knife into the center; it should come out clean.
8
Once baked, remove the flan from the oven and allow it to cool slightly. For serving, cut into wedges and dust generously with confectioners' sugar. For an extra touch, if feeling adventurous, you can flip it out of the dish onto a serving platter, just as you would a flan. Serve warm and enjoy the delightful contrast of flavors and textures.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Brittany's Classic Flan aux Prunes?
It is a traditional custardy dessert from the Brittany region of France, featuring flour, eggs, milk, and sweet prunes.
What are the primary ingredients in this flan?
The main ingredients include all-purpose flour, granulated sugar, eggs, whole milk, melted butter, rum, and pitted prunes.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
How do I prepare the baking dish?
Generously grease a 10-inch (2-quart capacity) baking dish with softened butter to prevent sticking.
What kind of prunes should I use?
Use one cup of pitted prunes, which can be left whole or halved.
How many eggs are required for the recipe?
The recipe calls for 4 large eggs, preferably at room temperature.
Is rum a necessary ingredient?
Rum provides an aromatic flavor typical of the region, though it can be omitted if preferred.
What type of milk is best for this flan?
Whole milk at room temperature is recommended for the richest custard texture.
How do I mix the batter?
Whisk dry ingredients first, create a well for the eggs, then gradually stir in the rum, milk, and melted butter until smooth.
How long does the flan take to bake?
It takes approximately 35 minutes in a preheated oven.
How can I tell if the flan is finished baking?
The top should be golden brown and a knife inserted into the center should come out clean.
Should the flan be served hot or cold?
It is best enjoyed warm to allow the flavors to meld beautifully.
How is the flan typically garnished?
It is elegantly finished with a generous dusting of sifted confectioners' sugar.
Can I remove the flan from the baking dish?
Yes, you can flip it out of the dish onto a serving platter or serve it directly from the dish in wedges.
What is the origin of this dish?
This dessert originates from the scenic region of Brittany on the northwest coast of France.
Do I need to soak the prunes before baking?
The recipe does not require soaking; simply arrange them evenly at the bottom of the dish.
How much sugar is used in the batter?
The recipe uses 1/2 cup of granulated sugar.
Can I use light rum or dark rum?
Either dark or light rum can be used depending on your flavor preference.
What size baking dish is needed?
A 10-inch dish with a 2-quart capacity is ideal.
Why should eggs be at room temperature?
Room temperature eggs incorporate more easily into the batter, ensuring a smoother consistency.
Does the recipe include salt?
Yes, a pinch of salt is added to the dry ingredients to balance the sweetness.
How do I ensure the prunes are distributed evenly?
Arrange them in the bottom of the greased dish before pouring the batter over them.
What is the texture of Brittany's Classic Flan?
It has a rich, custardy texture that contrasts with the chewiness of the prunes.
Is this recipe suitable for special occasions?
Yes, its sophisticated appearance and traditional flavor make it perfect for gatherings.
How much flour is required?
The recipe uses 1 cup of all-purpose flour.
Can I use a different fruit instead of prunes?
While this specific recipe is for Flan aux Prunes, the technique is similar for other fruit-based French flans.
How much melted butter goes into the batter?
One tablespoon of melted butter is stirred into the batter.
Is the batter thick or thin?
The batter is relatively thin, similar to a pancake or crepe batter, which sets into a custard during baking.
What should I do if the top is browning too fast?
Check the oven temperature and ensure the dish is placed on the middle rack for even cooking.
How should I store leftovers?
Leftovers should be covered and stored in the refrigerator, though it is best served shortly after baking.