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Far Breton

Welcome back! 
Today, we have an interesting French dessert: Far Breton! It hails from one of the most interesting regions of France, Brittany, which is known for its very distinct culture and language, as the residents descended from the British isles rather than the mainland. For Britons, "far", or actually "farz", refers to a flan-like dish. This version, which is traditional to the region, features plums soaked in alcohol, with armagnac being a popular choice.

Far Breton


Makes a 10" by 8" dish

Ingredients:

  • 3 eggs
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • 2 cups milk
  • 120 grams flour
  • 4 tablespoons butter, melted
  • 24 prunes
  • 1/2 cup rum

Directions:

  1. Prepare the prunes by soaking them in the rum. You'll want to leave them in the rum for 2 to 3 days for the flavor to get in. If you don't want the alcohol flavor, you can soak the prunes in hot water for maybe 30 minutes and they'll be soft enough.
  2. In a bowl, crack in the eggs and whisk.
  3. Add each of the other ingredients one at a time and mix thoroughly. The butter must go in last!
  4. Chill this batter in the fridge, preferably for at least 4 hours.
  5. Take the baking pan and spread a little butter on the inside. Then, sprinkle a little coat of flour on top. Pour out any excess flour.
  6. Put the prunes at the bottom of the dish.

  7. Take the batter out of the fridge and stir it a little. Pour it into the dish.

  8. Bake at 400°F for 15 minutes. Lower the heat to 350°F and then bake for 45-50 minutes.
Perhaps it's not immediately obvious, but this dessert is actually quite similar to clafoutis! Both have this flan/custard batter, which is combined with the fruit. Also, traditional Far Bretons tend to be cooked so that the top is darkened, sort of like the Basque cheesecake. We didn't get that color, but it still tasted great!

-Chefpo
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