This month, I bring you a vegan version of a traditional dessert from the French region of Brittany. Known as far breton in the local dialect, this delectable flan is packed with sweet liquor-infused prunes that deliver a burst of summertime flavor.

Scroll down past the recipe for behind the scenes photos!

Makes 6 servings.

Ingredients:

• 1 and 2/3 cup (200 g) all-purpose flour
• 1/4 cup (25 g) corn starch
• 1/8 teaspoon salt
• 3 and 1/4 cups (770 ml) soy milk
• 2 tablespoons (30 ml) melted margarine/vegan butter
• 1/3 cup (75 g) granulated white sugar
• 3 teaspoons vanilla extract
• 8 oz (225 g) prunes without pits (about 25 prunes)
• 1/4 cup (60 ml) cognac or rum
• Powdered sugar for decoration

Directions:

Preheat your oven to 350°F (180°C). Grease the bottom and sides of your baking dish with some solid margarine and dust with flour, tapping out the excess. I used a 1.1 liter rectangular dish measuring 10 x 6 x 2 in. (25 x 15 x 5 cm), but a square or round dish of a similar volume would also work.

Warm the prunes with the liquor over medium heat, stirring occasionally, until most of the liquid is absorbed. Remove from heat and allow to cool.

In the meantime, sift the flour, corn starch and salt into a medium-sized mixing bowl. In another mixing bowl, combine the soy milk, melted margarine, sugar and vanilla extract. Slowly incorporate the liquid mixture into the dry ingredients, whisking gently until everything is combined and taking care not to over-mix.

Place the prunes evenly in a single layer in the bottom of the baking dish, then carefully pour the batter over the prunes. Bake in the preheated oven for 40 to 45 minutes. At the end of the baking time, poke a toothpick or a knife into the flan to make sure it’s fully baked (if it isn’t, return it to the oven for a little longer). Remove from oven, let cool to room temperature, then chill for at least two hours before serving to allow the flan to set.

Cut into squares and, right before serving, dust with a bit of powdered sugar. Chill remaining flan and eat within two or three days.

Stewing the prunes in the liquor

Mixing up the batter

Arranging the prunes in the bottom of the baking dish

Pouring the batter over the top

After baking… it doesn’t look exciting now, but will when it’s cut! (chill for two hours first)

Enjoy!