Today I want to share with you the recipe of a French dessert: Far Breton. As you can easily guess from the name, it is a traditional cake from Brittany and it is quite similar to a clafoutis as it is an egg-and-milk custard with flour added. It is usually made plain, with raisins or prunes. I like mine with prunes as I enjoy biting into the plump and sweet prunes! I have eaten this sweet many years ago when I visited Bretagne, but I had totally forgotten about it until I had it at a friend’s house a little over a year ago! It is so good and easy to make, that I have made it often since then and as it is very easy to transport, I have given it often to my husband to take to the office to share with his colleagues and it has always been a success! Enjoy!
Far Breton - a baked egg-and-milk custard with prunes, typical of the French region of Brittany.
- 6 eggs
- 1 tsp vanilla extract
- 1 lt – 4 ¼ cups milk
- 25 – 30 prunes
- 160 gms – 2/3 cup butter
- 250 gms – 2 cups flour
- 200 gms – 1 3/5 cups icing sugar
- 1 pinch salt
- 1 shot rum
Heat the milk, butter and half the sugar on a medium fire just until the butter melts. Put the fire off and let the milk cool down.
Beat the eggs and the remaining sugar until pale and fluffy.
Add the cooled milk mixture, vanilla extract, salt and mix well.
Grease an oven proof dish (5 cm – 2 inch deep) and coat it with flour.
Bake it at 180°C – 355°F for 45 minutes to 1 hour, or until golden brown..
When the Far Breton is ready, take it out of the oven and let it cool down before slicing it.
Serve it warm or at room temperature.