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Far Breton

(Beatrice Peltre for The Boston Globe)
February 2, 2011

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Serves 6

Travel to Brittany on the west coast of France and you will undoubtedly find far Breton in every bakery. This dense milk-based flan (something like clafoutis, a French cherry pudding) is flavored with rum and studded with prunes. In fact, prunes and rum are probably the only two ingredients you may not already have in your pantry. Start by combining the dry ingredients in a large bowl, make a well in the center, and beat in eggs, rum, milk, then butter. Arrange the prunes in a buttered baking dish and cover with the batter. Eat the dessert warm, dusted with confectioners’ sugar.

Butter (for the dish)
1 cup flour
1/2 cup granulated sugar
Pinch of salt
4 eggs
2 tablespoons rum
2 cups whole milk
1 tablespoon butter, melted
1 cup pitted prunes
Confectioners’ sugar (for sprinkling)
1. Set the oven at 350 degrees. Generously butter a 10-inch round baking dish (2-quart capacity).

2. In a large bowl, combine the flour, granulated sugar, and salt. Stir well to blend them. Make a well in the center. Add the eggs. Whisk until the batter is smooth.

3. Stir in the rum, milk, and melted butter.

4. Arrange the prunes in the baking dish. Pour the batter on top.

5. Bake the dish for 35 minutes or until the top is golden and the flan is set. Dust with confectioners’ sugar. Serve warm. Beatrice Peltre