8 hours ago
Friday, February 27, 2015
Do you have an extra half gallon of milk lying around? If you do, make a custard or clafoutis.
I always have milk in the house.
Would you believe that I buy 2 gallons of organic milk a week and 2 dozen eggs for 2 people?
We do love dairy in this house, and I use eggs everyday in some way.
Next house, we are getting our own chickens, so I can have fresh eggs.
Now about the recipe.
If you make this in a cake pan you can call this a Far Breton, a delicious custardy cake from Brittany in France, made w/ armagnac and prunes.
If you just make it in some souffle dishes then you can call it a clafoutis (which is from the Limousin region of France, usually made w/ cherries).
I had some lovely prunes lying around (aren't prunes lovely?), and a big gallon of whole milk waiting to expire, so let's make this.
Forget that these are prunes, and try and get over that word.
Prunes are just dried plums, and are very good to relieve constipation, so I am told.
I love raisins, prunes, dates and dried figs, so you don't have to sell me.
This is a great breakfast, because it's nice and eggy, and it's best served warm, however, I am happy to eat it all day sitting on the counter.
It won't be great tomorrow, but it's great today, so eat it now.
Prune Clafoutis or Far Breton:
5 tbsp melted butter
3/4 cup flour
1/2 cup sugar
2 cups of whole milk
1 tsp vanilla
zest of a lemon
15 dried prunes plumped up in water
In a blender, mix the eggs, butter, flour, sugar, milk and vanilla.
Let this batter sit in the fridge for 2 hours or more.
In a small saucepan, heat about 1/4 cup of water and simmer the prunes with the lemon zest until they are soft, about 8 minutes. If the water evaporates, just add in some more.
Butter a 9" cake pan, pie dish or individual souffle dishes and place the prunes and reserved liquid on the bottom.
Pour the chilled batter over and bake in a 375F oven for 40 minutes.
The custard will puff up then deflate.
Let cool about 15 minutes before dusting with powdered sugar.