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Annabel Langbein Media
Choose soft dried prunes for this unctuously rich baked custard tart, which is based on a classic French flan.
Ingredients
| 2 cups | Pitted prunes (Main) |
| 3 Tbsp | Brandy, or pear liqueur |
| 4 small | Pears, quartered, cored and thinly sliced (Main) |
| ½ | Oranges, finely grated zest only |
| 4 | Eggs |
| 5 Tbsp | Caster sugar |
| 2 cups | Milk |
| 3 Tbsp | Flour |
To serve
| 1 bowl | Cream, lightly whipped, or tub of vanilla ice cream, optional |
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Directions
- Put the prunes in a bowl and pour over the brandy or pear liqueur. Leave to macerate for 2 hours or cover and microwave on 30 per cent power for 10 minutes.
- Preheat oven to 180C fanbake and lightly butter a 26cm-diameter ceramic flan dish. Add the pear slices and orange zest to the macerating prunes and leave to soak while you make the custard.
- To make the custard, beat the eggs with 3 Tbsp of the sugar until well combined and slightly fluffy. Add the milk and flour and beat until well combined, making sure there are no lumps.
- Arrange the pears and prunes in an even layer in the prepared flan dish and sprinkle 1 tbsp of the sugar over the top. Pour the custard mixture evenly over the pears and prunes and sprinkle with the remaining 1 Tbsp sugar. Bake until set and lightly golden (about 45-50 minutes).
- Pear and Prune Custard Cream will keep, covered, in the fridge for 2-3 days and can be served chilled, warm or at room temperature. Delicious with whipped cream or vanilla ice cream.
More French recipes from Annabel
- Garlicky vegetable toss
- Roast lamb with herb crust
Essential Annabel Langbein(Annabel Langbein Media, $65) is a beautiful compendium of Annabel’s best-ever savoury recipes and cooking tips — on sale at Paper Plus, Whitcoulls, The Warehouse and all good bookstores or visitannabel-langbein.com
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