Far Breton

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.

• Ready In: 45 mins
• Serves: 6
• Yields: 1 custard

Ingredients

•  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

Directions

1. Preheat oven to 350 degrees F; generously grease a 10-inch baking pan with butter (2-quart capacity).
2. In a large bowl, combine flour, sugar, and salt; stir and make a well in the center.
3. Add eggs and whisk until the batter is smooth.
4. Stir in the rum, milk, and melted butter.
5. Arrange the prunes in the bottom of the baking dish; pour batter on top of the prunes.
6. Bake until golden and the custard is set, about 35 minutes.
7. Serve in wedges, sprinkled with confectioners' sugar; enjoy warm.
8. If you are really ambitious, flip it out of the baking dish like a flan.