Breton Flan recipe
information
This typical Breton flan, Far Breton, is a favourite emergency dessert, and all the members of my family have a different version of it. This one belongs to Juliette Jeuland of Chateaubourg, and uses the traditional prunes, but you can also use dried apricots, cherries, berries or raisins soaked in Armagnac.
ingredients
3 eggs
100 g unrefined light brown sugar,
plus extra for dusting
125 g flour
500 ml milk
80 g butter, plus extra for greasing
150 g pitted prunes
100 g unrefined light brown sugar,
plus extra for dusting
125 g flour
500 ml milk
80 g butter, plus extra for greasing
150 g pitted prunes
method
Heat the oven to 180°C/gas 4.
1. Mix together the eggs, sugar and flour in a bowl until smooth and blended.
2. Warm the milk and butter until the butter has melted, then add to the flour mixture and blend together well. Finally, stir in the prunes.
3. Butter a low-sided earthenware dish and pour the prune mixture into it. Cook for 30 minutes, until risen and browned on top. Dust with sugar, and serve warm or cold.
1. Mix together the eggs, sugar and flour in a bowl until smooth and blended.
2. Warm the milk and butter until the butter has melted, then add to the flour mixture and blend together well. Finally, stir in the prunes.
3. Butter a low-sided earthenware dish and pour the prune mixture into it. Cook for 30 minutes, until risen and browned on top. Dust with sugar, and serve warm or cold.
serving amount
serves 6
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