Mastering The Art of French Cooking, Volume One (1) (Vol 1)
Clafouti aux Pruneaux (Plum Flan)
Page 657
Cuisine: French | Course Type: Desserts
(1 review)
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Recipe Reviews
It's just a baked custard with fruit on the bottom. Except for the fact that the flan is as silky as love, and the sweet egg and vanilla are the home of a childhood memory. It takes time, but so little effort, that I have to wonder why I haven't been making at least one a week.
I used the Lee Brothers brandied plums, instead of Julia's recipe, which worked just fine (and brought a bit of cinnamon to the mix). I forgot to swap in some of the plummed brandy for milk, which would have increased the fruit flavor.
An hour would have been a little too long in my oven; don't be afraid to start checking at 50 minutes or so.
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