The Caterer

Flan aux pruneaux – by William Hamelin

11 September 2006
Flan aux pruneaux – by William Hamelin


(for about four 15cm pastry cases)

1 litre milk
2 eggs and 2 egg yolks
200g sugar
80g custard powder
150g unsalted butter
800g poached Agen prunes soaked in Armagnac
Apricot glaze


Preheat the oven to 150ºC. Heat the milk. Beat the eggs sugar and custard powder. Pour over a third of the hot milk and combine well. Pour in the pan containing the rest of the milk and bring to the boil stirring throughout. Simmer for five minutes.

Stone and roughly chop the prunes. Cover the bottom of the pastry case (still in hoop) with some of them. Pour on the flan mixture. Bake till set (about 15 minutes) and glaze.

William Hamelin

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