French cuisine · Desserts & Sweets

Far Breton

Dense Breton flan of milk, eggs and flour, baked with rum-soaked prunes.

Ingredients · for 6 servings

• 250 g dried prunes
• 150 ml dark rum
• 150 g flour
• 120 g sugar
• 4 eggs
• 600 ml whole milk
• 1 pinch salt
• 1 tsp vanilla extract
• 30 g butter
• 2 tbsp powdered sugar for dusting

Instructions

1. Put the dried prunes in a bowl, pour the dark rum over them and let soak for at least 2 hours, ideally overnight, until plump.
2. Mix flour, sugar and salt in a bowl, stir in the eggs one at a time, then slowly pour in the whole milk until a smooth, thin batter like crêpe batter forms.
3. Stir in the vanilla extract and 3 tbsp of the soaking rum and let the batter rest for 20 min. at room temperature so the flour can absorb the liquid.
4. Preheat the oven to 200 °C top/bottom heat, thickly grease a shallow baking dish of about 28 cm with the butter and distribute the drained prunes evenly in it.
5. Carefully pour the batter over the prunes and bake for 45-50 min. until the surface is deeply golden and domed and the center only wobbles slightly when shaken.
6. Let the far cool in the dish for at least 1 hour, dust with powdered sugar and serve lukewarm or cold cut into squares.