After walking over 1500 metres up and down over the highest pass I have been on, we arrived late afternoon at Robert Blanc refuge. No walkers were there. Just Adriano, a french boy and an amazing cook!
He cooked us mountain soup with fromage (tomo de prezzo local cheese; we were near the italian border), wine and roast chicken with champignon and herb rice. We were so impressed and grateful already, then eh came out with this huge delicious custard pie, a recipe from his family in Brittany.
1 cup Flour
1 cup Milk
1/2 cup Sugar
1/2 cup pitted prunes
Whisk all ingredients together except the prunes.
Pour into a deep pie dish.
Chop the prunes and scatter in.
Bake for 1 hour at 150 C or till golden on the edges.
Serve with caramel cream and salted caramel sauce!