region in France. The small villages have preserved their rich traditions in food, dance and music.
Requires Kitchen Scales
140 g Prunes (optional to add or marinate and add, very tasty)
250 ml Whole Milk
1/2 Vanilla Bean pod
20 g Butter ( European butter is best, salted or unsalted, depending on who you speak with)
65 g Sugar
50 g flour
Salt (1 t if you use unsalted butter)
Preheat oven to 200°
Add Kirsch to Prunes and marinate for at least an hour.
Bring milk to a boil. Remove from heat and add Vanilla bean. For full flavor be sure and open bean and scrape out the inside into the milk. Set aside and let the vanilla infuse into the milk.
Butter ramikins and dust with sugar. If you wish, you can use a cheesecake pan.
Whisk eggs in with milk and gradually incorporate flour. Add Sugar and salt. Strain batter, so it is silky smooth.
Pour batter into ramikens or cheesecake pan, place prunes into dishes and bake for 40-45 minutes. After 5-7 minutes reduce heat of oven to 170°.