Le Far Breton

Hey foodies!

Today I was in the mood for something different and seasonal. ;o)

And since it's prune season, I decided to make a far breton for you, but with fresh plums instead of the dried prunes used in the traditional recipe.

Don't you know far breton? It's a kind of fairly dense flan that can contain raisins or dried prunes. You can even find it plain in Brittany. For those unfamiliar, I'd say it's similar to a clafoutis but denser and less airy. But I guarantee it's absolutely delicious.

So here is my half-Breton, half-Swiss far.

The recipe is super quick and easy to make.

For 8-10 people you will need:

- 1 square or round pan of 22-25 cm

- 200gr of flour

- 150gr of brown sugar

- 4 eggs

- 2 tsp vanilla flavouring

- 2 tsp rum flavouring

- 400gr whole milk

- 200gr heavy cream

- 400gr fresh plums

Preheat your oven to 180°C, fan-assisted.

In a large bowl, pour 200gr of flour, 150gr of brown sugar (or white sugar) and 4 eggs.

Then add 2 tsp vanilla flavouring and 2 tsp rum flavouring.

Mix everything well with a whisk.

You will get a nice, fairly thick batter. Set this mixture aside.

In a bowl, mix 200gr of heavy cream with 400gr of whole milk. Then heat the two ingredients in the microwave for 1 minute at 700Watt. The mixture should be lukewarm.

Pour the milk/cream mixture over your batter in 2 or 3 additions and whisk to obtain a smooth texture.

Set your flan mixture aside.

Pit and halve 400gr of plums.

Then grab a dish of 22 to 25 cm. Here I used my square dish of 22.5 cm x 22.5 cm. I use it a lot for my brownies or chocolate slices.

Butter your dish or spray it with release spray.

Pour your flan batter in and place your plum halves on top.

Personally I left the plums floating on top of my flan... But if you prefer, you can let them sink to the bottom of your dish.

Leave a gap of 1 to 2 cm between the plums and the edge as the mixture will rise during baking. If you place the plums too close to the edge, they may fall out of the pan during baking.

Then bake everything at 180°C, fan-assisted for 45 minutes.

After 45 minutes of baking, take the far breton out of the oven.

As you can see in the first photo, it has risen a lot and that's normal. It will deflate after a few minutes, as in the second photo. ;-)

Let your far breton cool, then place it in the fridge for a minimum of 2 hours. It will be even better the next day. ;o)

The third photo was taken the next day, you can clearly see that the juice from the plums has been absorbed.

You can now cut slices very easily. :-)

The far breton keeps for 4-5 days in the fridge without any problem. ;o)

I hope you'll try this lovely Breton recipe. If you wish, you can use real rum instead of rum flavouring.

Have a great day!

Karin

P.S.: All the equipment used can be found at the bottom of the recipe.