DRUNKEN PRUNES FLAN - FAR BRETON

INGREDIENTS
• 20 à 25 pitted prunes
• 120g flour
• 130g sugar
• 1 pinch of salt         
• 4 eggs
• 50g butter
• 500ml milk
• 1ltr water
• 2 tea bags
• 200ml Rum

PREPARATION
Tips: For a better result, I like to marinate the prunes overnight and prepare my flan batter on the day before – keep it in the fridge and give it a last minute stir just before pouring into your oven dish.

Using tea bags make 1 litre of tea. Add rum and pitted prunes and let them soak for 2 hours.
Turn your oven on at 200°C.
Grease an oven ceramic dish.
Drain prunes. Beat sugar and eggs until they turn into a light foamy consistency. Using a wooden spoon, stir in flour. Then add melted butter, milk and some more Rum if wanted. Pour preparation in the oven dish. Dip in drained prunes.
Bake for 10 minutes at 200°C and then lower to 170°C and cook for 1 additional hour.
Serve warm or cold.

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SWEET LAYERS

Ingredients
- 1 pack plain tea biscuits, crumbed
- 500 ml thickened cream
- 1 tin of condensed milk
- 2 gelatin sheets
- 6 eggs, separated
- 2 Tsp. icing sugar

Preparation

Beat egg whites until stiff and reserve.

Over a small saucepan with simmering water, beat egg yolks and condensed milk until thickened. Let cool slightly and then add the gelatin sheets (after wetting them in cold water). Add egg whites to preparation. Reserve.

Beat cream with icing sugar, until it has Chantilly (whipped cream) consistency.

In a glass bowl, have alternating layers of cream, condensed milk, and biscuits. Finish with a layer of biscuits. Leave in the fridge for 1 hour before serving.

Like me on Facebook Chez Marie Clement, call me 04 10 733 278 or mlfc78@gmail.com