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Loading...A beloved specialty from Brittany in northwestern France, this simple baked custard cake is studded with plump prunes and has a tender, flan-like crumb with a deeply caramelized top. The batter is intentionally thin so the prunes sink to the bottom while the cake sets into a soft, slightly jiggly texture that firms as it cools.
Prep Time20 mins
Cook Time50 mins
Total Time70 mins
Servings8
Yield8 servings
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 8 gFat
- 4 gSaturated Fat
- 48 gCarbs
- 2 gFiber
- 30 gSugar
- 7 gProtein
- 105 mgSodium
- 285 mgPotassium
- 95 mgCalcium
- 1.6 mgIron
- 0.5 mgVitamin C
- 195 mcgVitamin A
Ingredients
For the Prunes
- 200 g pitted prunes (about 1 1/2 cups)
- 250 ml hot black tea or water
- 2 tbsp Armagnac or dark rum (optional)
For the Batter
- 4 large eggs
- 140 g granulated sugar (about 2/3 cup)
- 130 g all-purpose flour (about 1 cup)
- 1/4 tsp fine sea salt
- 500 ml whole milk
- 1 tsp pure vanilla extract
- 30 g unsalted butter, melted and slightly cooled
For the Baking Dish
- 20 g unsalted butter, softened
- 1 tbsp granulated sugar
Directions
- Place the prunes in a small bowl, pour the hot tea and Armagnac (if using) over them, and soak for at least 30 minutes, or up to overnight for the deepest flavor. Drain well and pat dry with a clean towel.
- Preheat the oven to 180°C (350°F). Generously coat the inside of a 24 cm (9-inch) round ceramic, glass, or metal baking dish with the softened butter, then sprinkle the tablespoon of sugar over the bottom and sides, tapping out any excess.
- In a large mixing bowl, whisk the eggs and sugar together for about 2 minutes until pale and slightly thickened. Sift in the flour and salt and whisk gently just until smooth, being careful not to overmix.
- Slowly whisk in the milk, vanilla, and melted butter until the batter is completely smooth, thin, and free of lumps, almost like heavy cream in consistency.
- Arrange the drained prunes in a single, even layer across the bottom of the prepared baking dish. Pour the batter gently over the prunes, allowing any trapped air bubbles to rise to the surface.
- Slide the dish onto the middle rack of the oven and bake for 45 to 55 minutes, until the top is a deep, even golden brown, the edges are pulling away from the dish, and the center has only a slight jiggle when nudged.
- Transfer to a wire rack and let cool completely to room temperature; the cake will settle and deflate a little as it cools, which is traditional.
- Serve at room temperature or lightly chilled, cut into wedges, with a small pitcher of cold crème fraîche or a dusting of powdered sugar if desired.
Cook’s Notes
- For the most authentic flavor, soak the prunes overnight in hot black tea with a generous splash of Armagnac; this plumps them up and adds depth.
- The batter should be very liquid, thinner than pancake batter, so do not be tempted to add extra flour or you will lose the signature custard texture.
- A traditional ceramic gratin dish gives the best even browning, though a glass or metal pie dish works well too.
- The cake is meant to deflate and settle as it cools; this is normal and not a sign of underbaking.
- Leftovers keep covered in the refrigerator for up to 3 days and are delicious served cold the next day.
