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Breton Flan
- Serves
6
- Difficulty
Easy
- Ready in
40 min
By Joanne Harris and Fran Warde
Published 2002
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 Châteaubourg, and uses the traditional prunes, but you can also use dried apricots, cherries, berries or raisins soaked in Armagnac.
Ingredients
3 100 g 125 g
Method
Mix together the eggs, sugar and flour in a bowl until smooth and blended.
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.
Butter a low-sided ear
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