Ingredients
- 250 g pitted prunes
- 500 ml whole milk
- 120 ml Québec maple syrup
- 4 large eggs
- 125 g all-purpose flour
- 30 g melted unsalted butter
- 1 tsp vanilla extract
- 1/4 tsp salt
- Butter for the dish
Method
- Soak the prunes in hot water for 15 minutes, drain, and butter a 23 cm baking dish.
- Whisk eggs, maple syrup, flour, melted butter, vanilla, and salt; gradually whisk in the milk.
- Arrange the prunes in the dish and pour the batter over them.
- Bake at 175 °C for 50–55 minutes, until puffed, browned, and just set.
- Cool until warm or chilled before serving.
Conversion and rationale
Original sweetener (classic version): 100 g white sugar
Conversion used: Replace 100 g sugar with 120 ml maple syrup and reduce milk from about 560 ml to 500 ml; bake 15 °C below the traditional 190 °C.
Why Quebec maple syrup: Maple gives the prune custard a rounded, almost malty flavour that suits Breton-style baking. The substitution preserves the simple rustic texture while using a local Canadian sweetener.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →