source: https://cuisine.journaldesfemmes.fr/recette/347421-far-aux-pruneaux-de-ma-grand-mere via Andreas
Pour un grand moule à manqué ou un grand moule rectangulaire : (so, like, 30cm-ish springvorm works well)
Julie R, 32, bretonne, gives the result of this recipe a thumbs-up. She confirmed that the way i did it (baking it way longer than suggested) for a stiff, yellow, browned-on-top result was correct, and that it shouldn’t be pale and runny.
I used about 50-60mL of orange blossom water - 1/4 cup.
Mixing flour and eggs at the start seems like a crazy mess, why does the recipe suggest this? I had most success by breaking the 4 eggs into a large mixing bowl, whisking a bit, then sifting in the flour bit by bit, each time using a hand whisk to ensure a 100% smooth and dissolved mixture at every step. At some point the flour is too much and the mixture becomes dry - add small amounts of milk and whisk it smooth every time before adding more flour. That produced an excellent result.
Cooking time in original recipe is way off. I did about 40 minutes at 190 degrees until it’s good and bubbly and fairly brown on top, then another 30-40 minutes at 160 (but keep checking it so it doesn’t get too dry). Especially at the end it went really fast — the knife came out with the bottom half still being undercooked, but within 5-10 minutes that had changed drastically, so beware).