French · Dessert
Prune Custard Bake
A quiet French bistro classic: whole eggs and milk are whisked into a silky custard base, poured over rum-soaked prunes, and baked gently in a water bath until just set. The prunes sink and soften further as the custard firms around them, giving each spoonful a soft, winey sweetness against the plain dairy backdrop. It's the kind of dessert found on chalkboard menus in the French countryside, humble but deeply comforting.
$1
15 minsPrep
33 minsCook
108 minsTotal
MediumLevel
Nutrition per serving
176Calories
5.9gProtein
4.8gFat
28.1gCarbs
22.2gSugar
1.6gFiber
260mgSodium
100mgChol
2.1gSat Fat
304mgPotassium
102mgCalcium
0.7mgIron
0.5mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0.6gAlcohol
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Heat oven to 160°C (320°F). Place the halved prunes in a small bowl, cover with warm water and the rum, and let soak for 10 minutes to plump.
2
Warm the whole milk gently in a small pan until just below a simmer, then remove from heat.
3
In a bowl, whisk the egg, sugar, vanilla extract and salt together until just combined, taking care not to whip in air.
4
Slowly pour the warm milk into the egg mixture, whisking constantly, then strain the custard through a sieve into a jug to remove any threads of egg.
5
Drain the prunes, reserving a few spoonfuls of the soaking liquid, and divide the prunes between two 180ml ramekins.
6
Pour the strained custard over the prunes, dividing evenly between the two ramekins.
7
Set the ramekins in a deep baking tray and pour hot water halfway up their sides to create a water bath.
8
Bake for 30-35 minutes until the custards are just set with a slight wobble in the centre.
9
Remove from the water bath and cool to room temperature, then chill in the fridge for at least 1 hour before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.6 oz45g halved, soaked in warm water 10 min prune
- 0.3 oz8g dark rum
- 4.9 oz140g whole milk
- 11 egg, beaten (50g)
- 0.7 oz20g sugar white
- 0.1 oz3g vanilla extract
- 0 oz1g salt
