Far Breton From Brittany
Recipe type: Dessert
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
The recipe is very simple. It is best to eat Far Breton slightly warm, the day it is made, as it can get a bit dense when it cools. The flan can be made with pitted prunes or apples. Delphine makes hers with prunes, so that is the one that Nutmeg attempted.
Note: (in France sucre vanillé is sold in packages, you can make your own with a vanilla bean and white sugar or use one teaspoon of vanilla extract – not too much as you do not want the batter to change colour)
  • 1 Cup White Flour
  • ⅔ Cup White Sugar
  • 1 Package (roughly 1 tablespoon) Vanilla Sugar (Sucre Vanillé) or Extract - see note 4 Large Eggs
  • 4 Cups Milk (2%)
  • ½ Cup Pitted Prunes
  • 2 oz Dark Rum
  1. Preheat the oven to 200°C (400°F)
  2. In a small bowl soak the prunes in the rum
  3. In a mixing bowl combine the flour and sugar together
  4. Add the eggs one at a time and whisk each one well
  5. Add the vanilla sugar (or extract) and the milk; make sure to blend together well
  6. Finally, add the prunes and the rum
  7. Pour the batter into a buttered pan
  8. Bake for approximately 55-60 minutes; check the progress a couple times during the cooking the centre should not jiggle too much
  9. The flan will rise and then fall after you remove from the oven
Recipe by Ginger and Nutmeg at https://www.gingerandnutmeg.com/2012/07/far-breton-recipe