prune pie \"Far Breton\"

Name: prune pie \"Far Breton\"
Cook time: 30 min
Total time: 30 min
Yield: 9
Ingredients: 250 g Soft plums; 4-6 Tbsp Armagnac (French brandy; alternatively rum); 600 ml Milk; 100 g Sugar; 60 g + some butter; 8 Eggs (Gr. M); 125 g + approx. 1 tablespoon flour; 7-10 Tbsp Icing sugar

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 9

250 g Soft plums
4-6 Tbsp Armagnac (French brandy; alternatively rum)
600 ml Milk
100 g Sugar
60 g + some butter
8 Eggs (Gr. M)
125 g + approx. 1 tablespoon flour
7-10 Tbsp Icing sugar

Directions

1
Sprinkle plums with Armagnac and leave to soak for at least 6 hours, preferably overnight.
2
Heat milk, sugar and 60 g butter while stirring until butter and sugar have dissolved. Leave to cool for about 10 minutes.
3
Grease an ovenproof casserole dish (approx. 23 x 30 cm; approx. 7 cm high). Mix eggs and 125 g flour with the whisk of the hand mixer. Slowly stir in the milk mixture and pour the dough into the mould.
4
Dab plums dry. Dust with approx. 1 tbsp. flour and spread on the dough. Bake in the preheated oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2) for approx. 45 minutes. Let cool off. Dust with icing sugar.
5
Drinks tip: Café au Lait.