Far Breton

Far Breton; a traditional French dessert, originated from Bretagne, France.  A custard-based cake, often made with dried prunes or raisins, and is similar to clafoutis. The name “far” is derived from the Breton word “farz forn,” meaning “oven far,” referencing its preparation method. A French classic dating back to the 18th century, the original Far Breton was made from dried prunes from Agen, a specific variety cultivated in the South-West of France, notably in the Lot-et-Garonne. Known for their sweet taste and very soft texture, the prunes are dried very slowly. Eaten lukewarm, just like a flan, it is creamy with a hint of vanilla due to the addition of dark rum. Delightful .

INGREDIENTS
6-8 portions

120 Gr. All purpose flou
100 Gr. Sugar
4 Eggs at room temperature
500 Gr. Whole milk
30 Gr. Dark Rum
500 Gr. Dried prunes
50 Gr. Melted butter

PREPARATION
Preheat your oven at 160 Celsius, convection setting.
Prepare a pan and brush the bottom with a little bit of soft butter. Place the prunes all over the bottom so it is more of less fully covered.
In a medium size bowl, mix the flour and sugar together. This step is important, as it will prevent lumps from forming when introducing the wet ingredients.
Add the 4 eggs and 1/4 of the milk and using a whisk, mix well. You will have a thick pancake-like batter. Add the rest of the milk, the rum and finally the hot melted butter. Mix well, making sure there are no lumps. Easy as that !
Bake for 55-60 minutes until the top is brown and puffy. Just like a souffle, it will rise and then fall when cooling.
Just before service, dust a little icing sugar. Serve with a light cream, ice cream or even a dash of dark rum… it never hurts !!!