Ingredients:

Two cups of whole milk.

Three large eggs.

3/4 cup all purpose flour.

1/2 cup sugar.

5 Tbsp unsalted butter, melted & cooled.

1/4 tsp vanilla extract.

1/2 tsp salt.

 

1 cup pitted prunes.

1/2 cup water.

1/3 cup raisins.

1/4 cup brandy

Directions:

Combine the milk, eggs, sugar, butter, vanilla & salt in a blender for one minute. Add the flour and pulse just until blended. Chill the mixture for at least 3 hours.

Combine prunes, water, and raisins in a heavy sauce pan. Cook over a medium heat until reduced. This takes about 10 minutes. Turn off the heat and add the brandy. Taking care, light the brandy and burn off the alcohol. Let the mixture cool.

Butter an 8 inch pan (2 inches deep). Cut a piece of waxed paper to line the bottom of the pan and butter the top side of that as well. Dust the pan and waxed paper with flour.

Reblend the mixture from the refridgerator and pour it into the pan. Distribute the fruit mixture evenly in the liquid. I make certain that the custard covers everything.

Place the pan on a baking sheet in a 375 degree oven for one hour or until a toothpick comes out of the center clean. Place on a rack to thoroughly cool. Invert on a plate to remove it from the pan, and then place it on the dish of your choice, and sprinkl;e with powdered sugar.

Notes:

The first picture depicts this recipe made with prunes. In the second, it is made with dates. My wife liked it better the second way. Although prunes may have a dicey reputation, I think I prefer them in this recipe. In either case, it helps to "give the prunes/dates a rough chop" before cooking them.

This recipe came from Bon Appetit, January 2005.