Far Breton

    Far Breton

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    11 people made this

    About this recipe: Far Breton is a prune flan recipe from the northwest of France (Bretagne or Brittany). You serve it in the oven dish. Its very easy to make. It is possible to change the recipe using different kinds of fruit. And leave out the rum for the kids!

    Ingredients
    Serves: 8 

    • 260g pitted prunes
    • 1 cup (125g) plain flour
    • 5/8 cup (250g) caster sugar
    • 1 tablespoon vanilla sugar
    • 1 teaspoon baking powder
    • 1 pinch salt
    • 4 eggs
    • 3 cups (750ml) whole milk
    • 2 tablespoons (30ml) rum

    Directions
    Prep:10min  ›  Cook:50min  ›  Ready in:1hr 

    1. Preheat the oven to 230 degrees C (450 degrees F). Grease a shallow 2 litre baking dish.
    2. 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.
    3. Whisk together the flour, caster 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.
    4. Bake in the preheated oven for 10 minutes. Reduce the oven temperature to 200 degrees C, 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.
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    Reviews and ratings
    Global ratings:
    (13)

    Reviews in English (12)

    by
    10

    Absolutely fantastic! Like the previous reviewer, I needed to use up some very old prunes. This is insanely easy to make and extremely delicious. I followed the recipe to a T, except for using an 11x7 inch baking dish, using soy milk, and using half of a vanilla pod instead of the vanilla sugar. Tried it warm about 20 minutes after taking it out of the oven and it was perfect. The baking time was spot on. I too am excited to try it cold tomorrow. Thank you for a wonderful recipe that I will make for years to come! ***** Update: I tried this cold after it was in the fridge all night. Surprisingly, I like it MUCH better warm or at room temperature.  -  13 Nov 2010  (Review from Allrecipes US | Canada)

    by
    9

    I wanted to use leftover prunes and found this recipe. I made it as written with the exception of the vanilla sugar. I added 1 tsp vanilla instead. The presentation was impressive, the preparation simple and the result was delicious!!!! My husband was equally impressed. We just ate it, warm after about ten minutes. I want to try it cold tomorrow. Thanks for a great recipe!  -  10 Feb 2010  (Review from Allrecipes US | Canada)

    by
    6

    Absolutely fantastic! I needed to use up some very old prunes. This is insanely easy to make and extremely delicious. I followed the recipe to a T, except for using a sllightly smaller baking dish, using soya milk, and using half of a vanilla pod instead of the vanilla sugar. Tried it warm about 20 minutes after taking it out of the oven and it was perfect. The baking time was spot on. I too am excited to try it cold tomorrow. Thank you for a wonderful recipe that I will make for years to come! ***** Update: I tried this cold after it was in the fridge all night. Surprisingly, I like it MUCH better warm or at room temperature.  -  27 Jul 2011  (Review from Allrecipes UK | Ireland)

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