Far Breton: Brandied Prune Custard Cake

• 2 cups whole milk
  
• 3 large eggs
  
• 1/2 cup sugar
  
• 5 tbsp unsalted butter, melted, cooled
  
• 1/4 tsp vanilla extract
  
• 1/8 tsp salt
  
• 3/4 cup flour
  
• 1 cup small or medium-size pitted prunes (about 6 ounces)
  
• 1/2 cup water
  
• 1/3 cup raisins
  
• 1/4 cup brandy
  
• Powdered sugar

1. Combine milk, eggs, 1/2 cup sugar, butter, vanilla, and salt in blender jar. Blend 1 minute. Add flour and pulse just until blended, scraping down sides of jar. Cover and chill in jar at least 3h and up to 1 day.
   
2. Combine prunes, 1/2 cup water, and raisins in saucepan. Cook over medium heat until fruit is softened and water is almost evaporated, stirring occasionally, ~10m. Turn off heat. Pour brandy over fruit. Ignite brandy with long match. Let flames burn off, shaking pan occasionally. Reserve fruit. Cool completely. (Can be made 1 day ahead. Cover and let stand at room temperature.)
   
3. Position rack in center of oven and preheat to 375°F. Butter 8-inch-diameter non-stick cake pan with 2-inch-high sides. Dust pan with flour, shaking out excess.
   
4. Reblend batter until smooth, ~5 seconds. Pour into prepared cake pan. Place prunes and raisins in batter, distributing evenly.
   
5. Bake cake on baking sheet until sides are puffed and brown and knife inserted into center comes out clean, ~1h. Cool cake completely in pan on rack.
   
6. Invert cake onto serving place, then shake powdered sugar through sieve to generously dust top of cake.