Flan Aux Prunes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 450 g plum (s), fresh
- 0.5 teaspoon ½ cinnamon
- 115 grams sugar
- 1 lemon (s), its zest
- 1 teaspoon lemon juice
- 2 large egg (s)
- 3 tablespoon sugar
- 2 tablespoon flour
- 1 teaspoon vanilla extract
- 4 tablespoon heavy cream
- 3 tablespoons cognac, rum or kirsch
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 175 ° C.
- Wash the plums, cut in half, stone and place in a buttered dish with the skin facing down. Sprinkle with cinnamon, sugar, lemon zest and lemon juice. Bake on the middle rack in the oven for about 20 minutes or until they`re done but still keep their shape.
- Set the oven to 190 C.
- Remove the fruit and put it in another, buttered dish, again with the skin facing down. Put the resulting sauce in a small saucepan.
- Mix the eggs and sugar well with the hand mixer, then add the flour, vanilla extract and cream and stir. Pour the mixture over the plums. Bake in the upper third of the preheated oven for 20-30 minutes until the cream puffs up a little and is nice and brown.
- While the dessert is baking, mix the sauce with the cognac, rum or kirsch in a small saucepan and warm it up. Arrange the portions individually and pour the warm sauce over them.
- Whipped cream is also suitable.
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