In Brittany, France, this clafoutis-like dish made with prunes is called far Breton.
You'll need a 5 1/2-to-7-quart slow-cooker and a 6-cup souffle dish that can fit inside it. If you don't have a souffle dish, use a ceramic casserole with sides at least 2 inches high that can hold about 2 1/3 cups.
Serve with creme fraiche.
Make Ahead: The cake batter needs to be refrigerated for 30 minutes.
- 3 large eggs
- 1 cup whole milk
- 1 tablespoon Armagnac or cognac (may substitute 1 teaspoon rum extract)
- 1/4 cup flour
- 1/2 cup sugar
- Pinch salt
- 2 tablespoons unsalted butter, melted, plus more for the souffle dish
- 2/3 cup (loosely packed) pitted prunes, coarsely chopped if desired
- Just-boiled water
Combine the eggs, milk, Armagnac or cognac, flour, sugar, salt and melted butter in a food processor or blender. Puree until smooth, stopping to scrape down the sides of the bowl or blender as needed. Refrigerate (in the work bowl or blender jar) for 30 minutes.
Meanwhile, place the prunes in a medium bowl; cover with the just-boiled water and let stand for 20 minutes. Drain and pat dry.
Use a little melted butter to grease the inside of a 6-cup souffle dish. Place a rack inside the slow-cooker, or crumple aluminum foil to form a ring that elevates the souffle dish off the floor of the slow-cooker. Place the souffle dish on the rack or foil ring.
Carefully pour the chilled batter into the dish, then arrange the prunes in the batter; it's okay if they sink. Place the lid on the slow-cooker and cook on HIGH for 2 to 2 1/2 hours or until the custard is just set at the edges; watch closely during the last 15 minutes of cooking to avoid over-browning the edges.
Uncover and let cool slightly, then remove the souffle dish from the slow-cooker. Cut the custard into 6 equal wedges; serve warm or at room temperature.
Adapted from "The French Slow Cooker," by Michele Scicolone (Houghton Mifflin Harcourt, 2012).
Tested by Bonnie S. Benwick.
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