Far Breton
Ingredients
- 200 g pitted prunes
- 50 ml dark rum or brandy
- 500 ml whole milk
- 4 eggs
- 150 g sugar
- 40 g butter, melted, plus extra for the dish
- 125 g flour
- pinch of salt
- 1 tsp vanilla extract
Far Breton is a simple, rustic dessert from Brittany — its name loosely translates as 'flan from Brittany.' The batter is much like a clafoutis: eggs, milk, sugar and flour blended into a smooth custard, poured over prunes that have often been soaked in rum or brandy, then baked until the top browns and the center sets to a soft, dense, pudding-like texture.
Method
Soak the prunes in the rum or brandy for at least 30 minutes (overnight is even better).
Blend or whisk together the milk, eggs, sugar, melted butter, vanilla, salt and flour until completely smooth.
Let the batter rest for at least 2 hours so the flour fully hydrates.
Butter a baking dish, scatter the soaked prunes evenly across the bottom, and pour the batter over them.
Bake at 200°C (400°F) for 45-50 minutes, until the top is deeply golden and a knife comes out mostly clean.
Cool, then chill before serving for the best texture — Far Breton is traditionally served cold or at room temperature.
