Far Breton, a flan from Brittany, is like a custard tart without the pastry crust.
Studded with prunes soaked in rich rum or Armagnac, this smooth and dense textured dish is a firm family favorite, enjoyed as a dessert or afternoon snack.
RECIPE (Makes 8 servings)
Ingredients
18 large pitted prunes (about 6 ounces)
1/4 cup Armagnac or dark rum
1 cup all-purpose flour
1/2 cup plus 2 tablespoons sugar
Pinch of salt
3 large eggs
2 cups milk
4 tablespoons unsalted butter, melted and cooled
Method
Step 1 In a small bowl, soak the prunes in the Armagnac, stirring occasionally, until most of the liquid has been absorbed, 2 to 3 hours or overnight.
Step 2 Preheat the oven to 400°. Lightly butter a shallow 6-cup baking dish.
Step 3 In a large bowl, whisk the flour with the sugar and salt, then make a well in the center.
Step 4 Crack the eggs into the well and add 1/2 cup of the milk. Using a whisk, beat the eggs with the milk, working in some of the flour.
Step 5 Gradually add the remaining 1 1/2 cups of milk and the melted butter while whisking in more of the dry ingredients; whisk until smooth.
Step 6 Using a wooden spoon, work the batter through a fine sieve into the baking dish.
Step 7 Scatter the prunes in the dish and bake for about 35 minutes, or until risen and deep golden.
Step 8 Let cool slightly before cutting into rectangles. The flan can also be served at room temperature or rewarmed.
