page 657 from mastering the art of french cooking... a plum flan - it didn't puff-up as much as i thought it would but it looks good...I used golden plums because that's we have the most of right now - they're from our own garden. I couldn't find an oven temperature in the recipe so i guessed at 360 - I'm gonna try a piece right now...other fotos plums before hand with the blender - so easy - and the plums after peeling which was a piece of cake....
It was delicisous - now I see why she calls it a Flan - custard like - the cognac makes it!
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