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A Recipe for Traditional Far Breton

The Far Breton aux Pruneaux is a deep-rooted tradition in the Brittany region of France, a dessert specialty enjoyed since the 18th Century. Neither fancy, cute nor particularly trendy, the Far is a dense, oven-baked, barely sweet, custard-like flan, creamier and lighter than a traditional flan and it is usually studded with sweet prunes macerated in rum. All one needs to make a fabulous Brittany Far is the best quality eggs, butter, salted of course, sugar, flour and whole milk along with the prunes and a splash or two of rum. Preparing the batter is as easy as and similar to crêpe or pancake batter and while it is resting simply toss the prunes with rum and let the fruit macerate as you wait. Then just bake! Nothing is easier, nor can you find a tastier, homier, more traditional dessert than the Far Breton!

FAR BRETON
1 heaping cup (approximately 175 g) pitted prunes
2 Tbs rum*
3 large eggs
½ tsp vanilla
4 Tbs (60 g) sugar
4 gently rounded (not heaping) Tbs (75 g) flour
Pinch salt (add 2 pinches salt if using unsalted butter for the dish)
2 cups (450 ml, just under ½ litre) whole milk
1 Tbs (15 g) salted butter for the baking dish

* if you prefer not to add rum, simply replace with hot water to soften and plump the prunes, but feel free to increase the amount of rum in the recipe as well or add more prunes for a fruitier, sweeter dish. If omitting the rum, increase the vanilla to 1 teaspoon.

Prepare the batter and the prunes about 2 hours ahead of baking.

Place the prunes in a small bowl and add the rum or the hot water. Toss and set aside. Toss the prunes in the liquid occasionally so all are evenly macerated.

Break the 3 eggs into a medium-sized mixing bowl and whisk until very well blended. Whisk in the vanilla and the sugar. Gradually and carefully whisk in the flour and salt combined, whisking in a few tablespoons at a time and blending until you obtain a smooth, lump-free paste after each addition. Once all of the flour/salt is blended in and the batter is very smooth, creamy and thick, stir in about a third of the milk to loosen the batter. Stir or whisk in the milk in an additional 2 or 3 additions, being careful not to splatter!

Cover the bowl of batter with a plate and set aside at room temperature to rest for at least 2 hours.

Preheat the oven to 425°F (220°C). Put the butter in a glass/Pyrex or terra cotta baking dish measuring approximately 12 x 8 x 1 ½ - inches (30 x 21 x 3 cm) - my second Far was baked in an 8-inch (21-cm) square baking dish - and place in the hot oven until the butter melts. Carefully remove the hot baking dish from the oven and swirl as to spread the butter around the dish. Brush to evenly coat both the bottom and the sides of the dish. Spread the macerated prunes (do not add any of the liquid that remains in the bottom of the bowl) evenly over the bottom of the baking dish. Whisk the batter to blend then pour the batter over the prunes.

Place the baking dish in the oven and immediately lower the oven temperature to 375°F (190°C) and bake the Far Breton until just firm, puffed and golden around the edges and bottom, about 30 minutes.

The Far Breton is best eaten warm, dusted with powdered sugar. Once it cools to room temperature or is chilled in the refrigerator, it firms up further and has a slightly denser consistency like that of a good flan yet still remains creamier than a classic flan.