Far Breton - a baked egg-and-milk custard with prunes, typical of the French region of Brittany.
lt – 4 ¼ cups milk
– 30 prunes
– 2/3 cup butter
– 2 cups flour
– 1 3/5 cups icing sugar
Put the prunes to soften in a bowl with the rum and cover them with lukewarm water.
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.
Add the flour and whisk until you get a smooth batter.
Grease an oven proof dish (5 cm – 2 inch deep) and coat it with flour.
Pour the batter in it and add the prunes to the batter.
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.