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1
Two days before preparing the flan, toss the prunes with Armagnac or Cognac, cover securely and set aside to marinate.
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2
(If time is limited, you can skip the marinade and simply toss the prunes with the spirits, although the two-day marinade will offer a richer, more flavorful dessert.
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3
).
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4
Preheat the oven to 375 degrees.
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5
Butter and flour a 10 1/2-inch straight-sided ceramic baking dish.
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6
Add one tablespoon of sugar to the marinated prunes and toss.
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7
Place them on the bottom of the prepared baking dish, forming a single, tight layer that thoroughly covers the bottom of the dish.
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8
Place the eggs and three tablespoons of sugar in a large bowl and, using a whisk or electric mixer, beat until well blended.
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9
Add the flour and mix well.
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10
Add the milk and mix well.
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11
Pour the batter into the prepared baking dish and bake until bubbly and brown, about 45 minutes.
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12
Sprinkle with the remaining tablespoon of sugar and allow to cool.
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13
Serve at room temperature.
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14
This is just as delicious the next day.
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15
Wine recommendation:A young, sweet white wine from France's southwest, such as a Sauternes or a Barsac.
