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Far Breton
A dense, custardy baked flan from Brittany, traditionally made with prunes. This simple yet beloved dessert has a rich, comforting texture.
ð§ ææ
- 200 g Dried Prunes(Pitted prunes are preferred. If using prunes with pits, remove them before soaking.)
- 2 tbsp Dark Rum(Optional, but adds a lovely depth of flavor to the prunes.)
- 60 g Unsalted Butter(Melted, plus extra for greasing the dish.)
- 4 Large Eggs
- 150 g Granulated Sugar
- 150 g All-purpose Flour
- 500 ml Whole Milk(Room temperature milk incorporates more smoothly.)
ðšâð³ äœãæ¹
- 1
Prepare the prunes and dish: If using rum, place the prunes in a small bowl and pour the rum over them. Let them soak for at least 30 minutes, or while you prepare the batter. If not using rum, you can soak them in warm water for the same duration. Generously grease a baking dish (approximately 20-23 cm or 8-9 inches in diameter) with butter. You can also line the bottom with parchment paper for easier removal.
â±ïž 30 minutes (soaking) - 2
Make the batter: In a large bowl, whisk the eggs and sugar together until well combined and slightly frothy. Gradually whisk in the flour until just incorporated, ensuring there are no lumps. Slowly pour in the melted butter, whisking continuously. Finally, gradually whisk in the milk until you have a smooth, thin batter, similar in consistency to crêpe batter.
â±ïž 10 minutes - 3
Assemble the Far Breton: Pour about half of the batter into the prepared baking dish. Drain the soaked prunes (if soaked in liquid, reserve the liquid for another use or discard) and arrange them evenly over the batter. Gently pour the remaining batter over the prunes, ensuring they are mostly covered.
â±ïž 5 minutes - 4
Bake the Far Breton: Preheat your oven to 180°C (350°F). Place the baking dish on a baking sheet (to catch any potential spills) and bake for 50-60 minutes, or until the Far Breton is set, puffed up, and golden brown on top. A skewer inserted into the center should come out mostly clean, though it will be moist due to the custardy texture.
â±ïž 50-60 minutes - 5
Cool and Serve: Let the Far Breton cool in the dish for at least 15-20 minutes before serving. It can be served warm or at room temperature. Dusting with powdered sugar just before serving is a nice touch.
â±ïž 20 minutes (cooling)
ð¡ ããã®ã³ã
- âThe desired texture is dense and custardy, not light and airy like a sponge cake.
- âIt is normal for the prunes to sink to the bottom during baking; this creates a delightful layer of fruit.
- âFar Breton is best enjoyed slightly warm, but it is also delicious at room temperature.
- âEnsure your milk is at room temperature for a smoother batter.
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- Substitute the prunes with dried apricots, raisins, or fresh sliced apples.
- Add a teaspoon of vanilla extract to the batter for extra flavor.
- For a richer flavor, a tablespoon of heavy cream can be added to the milk.