Far Breton Recipes

FAR BRETON

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Grease a shallow 2 quart baking dish.
• Place the pitted prunes in a saucepan with enough water to cover. Bring to a simmer, and cook until the prunes are tender but still hold their shape, about 10 minutes. Drain the prunes and arrange them in the bottom of the prepared baking dish.
• Whisk together the flour, white sugar, vanilla sugar, baking powder, and salt in a large bowl. Whisk in the eggs one at a time, beating well after each addition. Gradually pour in the milk, stirring vigorously with a wooden spoon until combined. Stir in the rum. Pour the batter evenly over the prunes.
• Bake in the preheated oven for 10 minutes. Reduce the oven temperature to 400 degrees F, and bake until the filling is firm, has risen a little, and the top is browned, about 30 minutes. Serve warm or at room temperature.

FAR BRETON

Steps:

• Preheat oven to 350 degrees F; generously grease a 10-inch baking pan with butter (2-quart capacity).
• In a large bowl, combine flour, sugar, and salt; stir and make a well in the center.
• Add eggs and whisk until the batter is smooth.
• Stir in the rum, milk, and melted butter.
• Arrange the prunes in the bottom of the baking dish; pour batter on top of the prunes.
• Bake until golden and the custard is set, about 35 minutes.
• Serve in wedges, sprinkled with confectioners' sugar; enjoy warm.
• If you are really ambitious, flip it out of the baking dish like a flan.