Far Breton Recipe - Kind Of Like A Cake, Kind Of Like A Custard... But Not Really

Far Breton Recipe - Kind Of Like A Cake, Kind Of Like A Custard... But Not Really
The recipe I present here is closer to the original / traditional Far Breton Recipe you would have found in French farmhouses in the Brittany region when this recipe was first conceived.
In the last 20 years or so there has been a nuclear arms race to 'improve' or embellish the original with extra steps, and extra ingredients - while still claiming that these additions are the original / traditional recipe. Plain and simple this was a farmhouse dessert using what you had on hand in amounts that everyone could afford. This is as close to recette du far breton traditionnel as you're probably going to get. This is a dessert that is often mistaken for clafoutis - Far Breton Vs. Clafoutis.

Ingredients:
5 eggs
250 mL ( cup) sugar
500 mL (2 cups) milk
30 mL (2 Tbsp) dark rhum
5 mL (1 tsp) vanilla extract
150 mL ( cup) flour
Butter, for greasing
250 mL (1 cup) soft prunes, pitted
Method:
Preheat the oven to 140C (325F).
Whisk the eggs and sugar together until the mixture is pale. Warm the milk in a pan, then slowly whisk it into the egg mixture. Add the rhum and vanilla, then whisk in the flour to make a smooth batter. Butter a 8"x10" baking dish and spread in the prunes, then pour over the batter. Bake for 40-45 minutes until golden and set firm.





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