Immerse yourself in the heart of Brittany with this iconic dessert that combines simplicity and authenticity. The Breton flan with prunes is a true culinary institution that has delighted taste buds for generations. Between the melting texture of the batter and the caramelized sweetness of the prunes, this traditional recipe instantly transports you to the Breton countryside. Its careful preparation ensures a perfectly moist result. This timeless dessert, to be enjoyed warm or at room temperature, will offer you a moment of pure indulgence.
HAGEN 10-Piece Cookware Set - Removable Handle - Bordeaux
€59.90
Pros:
- High-quality non-stick stone coating
- Compatible with all stovetops, including induction
- Removable handle for easy storage
- Elegant Bordeaux design
Cons:
- Not dishwasher safe
- Can scratch if used with metal utensils
- 1
Prune preparation: Soak the prunes for 10-15 minutes in hot water. Drain and dry them thoroughly.
- 2
Mold preparation: Generously butter a 24-26 cm mold and sprinkle with sugar for a caramelized crust.
- 3
Batter preparation: Sift the flour with salt. Add the sugar then the eggs one by one. Gradually incorporate the warm milk, vanilla, rum and melted butter.
- 4
Two-step cooking: Pour a base of batter and bake for 5 minutes at 200°C. Distribute the prunes, pour the remaining batter and continue cooking for 35-45 minutes at 180°C.
- 5
Cooling: Let cool for 20-30 minutes on a rack before unmolding.
- Dry prunes: Wipe them carefully to avoid a soggy flan
- Ideal temperature: Warm milk and butter for a lump-free batter
- Perfect cooking: The center should remain slightly wobbly
- Patience: Resting is essential for a melting texture
- Tasting Tip: This Breton flan is best enjoyed warm or at room temperature, plain or with apple compote.
