Newsletter

Issue Number 01/15/05:

BRITTANY PRUNE CUSTARD from Bocuse

INGREDIENTS:

• 1/2 pound of prunes
• 4 cups of milk
• 1 1/2 cups of flour
• 1 cup of sugar
• 4 eggs

SPECIAL EQUIPMENT:
13 X 9 X 2 INCH Baking dish (preferably Earthenware)

COOKING TIME:
30 Minutes.
Makes 6 Servings

DIRECTIONS:

Preheat the oven to 350°F.

Rinse the prunes and place them in a saucepan.
Add enough cold water to cover and cook over low heat for 10 min.
(They should be tender but still firm.)
Drain and remove the pits.

Place the milk in a medium saucepan and bring to a boil.

In a large mixing bowl, combine the flour and the sugar.
Add the eggs one at a time, mixing well after each addition.
Slowly pour the boiling milk over the flour/egg mixture,
stirring vigorously with a wooden spoon.
Pour the batter into a greased baking dish.

Place in the preheated oven and cook for 10 minutes
Remove from the oven and sprinkle the prunes evenly
over the top of the batter.Return to the oven to cook about
20 minutes longer or until the top is nicely browned.

Serve warm or cold.

This has the consistency of a flan and should be cut into
large squares or wedges in the pan before serving with a nice cup of cider.