Clafouti aux Pruneaux (Plum Flan)

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.