Prep 10 mins
Cook 35 mins
This dessert is a dense milk based flan flavored with rum and studded with prunes. Far Breton comes from Brittany on the west coast of France. It should be served warm and dusted with confectioners' sugar.
- butter, to grease pan
- 1 cup flour
- 1⁄2 cup sugar
- 1 pinch salt
- 4 eggs
- 2 tablespoons rum
- 2 cups whole milk
- 1 tablespoon butter, melted
- 1 cup pitted prunes
- confectioners' sugar, for dusting
- Preheat oven to 350 degrees F; generously grease a 10-inch baking pan with butter (2-quart capacity).
- In a large bowl, combine flour, sugar, and salt; stir and make a well in the center.
- Add eggs and whisk until the batter is smooth.
- Stir in the rum, milk, and melted butter.
- Arrange the prunes in the bottom of the baking dish; pour batter on top of the prunes.
- Bake until golden and the custard is set, about 35 minutes.
- Serve in wedges, sprinkled with confectioners' sugar; enjoy warm.
- If you are really ambitious, flip it out of the baking dish like a flan.
Pretty much the classic recipe for Far. You can leave out the rum and add vanilla. You can use raisins instead of prunes, but prunes are traditional. Easy, quick and inexpensive. I make it in a glass pie dish, the perfect size for it.