Somewhat like a custard tart without the pastry crust, Far Breton, is the quintessential Flan from Brittany.
This is a humble, yet luscious dish. The best Far Breton is dense, smooth and studded with rich rum or Armagnac soaked prunes. It is enjoyed as a dessert, for breakfast and as a mid afternoon snack, called le goûter.




The recipe I like is from food and travel writer Jane Sigal

Far Breton

makes 8 servings

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

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.
Preheat the oven to 400°. Lightly butter a shallow 6-cup baking dish. In a large bowl, whisk the flour with the sugar and salt, then make a well in the center. 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. 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.
Using a wooden spoon, work the batter through a fine sieve into the baking dish. Scatter the prunes in the dish and bake for about 35 minutes, or until risen and deep golden. Let cool slightly before cutting into rectangles. The flan can also be served at room temperature or rewarmed.