Classic Far Breton with Prunes
Authentic Far Breton, a French custard cake with soaked prunes for a delightful dessert or breakfast treat.
Equipment
- Mixing bowls
- Shallow baking dish
Ingredients
- 2 cups whole milk
- 3 large eggs
- ½ cup sugar
- 5 tablespoons unsalted butter melted and cooled
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
- ¼ cup flour
- 1 cup small to medium-sized pitted prunes
- ¼ cup hot water
- ¼ cup Armagnac rum, or French brandy
- Powdered sugar for dusting
Instructions
Prepare the Prunes
- Pre-soak the prunes in a sealed jar with the hot water and alcohol mixture overnight or up to 24 hours.
Prepare the Batter
- Combine flour, sugar, and salt in a mixing bowl.
- In another bowl, mix the milk, eggs, melted butter, and vanilla extract.
- Gradually pour the liquid mixture into the dry ingredients, mixing until smooth.
- Let the batter rest at room temperature for 30 minutes to 1 hour.
Prepare for Baking
- Preheat the oven to 375°F (190°C).
- Butter a shallow baking dish and dust the interior with flour.
Assemble and Bake
- Stir the batter and pour it into the prepared dish.
- Evenly distribute the soaked prunes in the batter and drizzle the remaining liquor syrup over the top.
- Bake for 45 minutes to 1 hour, until golden and a knife inserted in the center comes out clean.
Cool and Serve
- Cool completely before unmolding.
- Dust with powdered sugar before serving.
Notes / Tips / Wine Advice:
Wine Advice
Pair with a chilled Muscat or a light dessert wine for a sophisticated finish.
Nutritional Information
Calories: 240 kcal | Carbohydrates: 34 g | Protein: 5 g | Fat: 8 g | Fiber: 8 g | Sugar: 1.5 g | Salt: 23 mg
