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Far Breton
Prep
15 mins
Cook
40 mins
Servings
8
Difficulty
Medium
This rustic French custard cake is one of my favorite desserts to make because it comes together in less than an hour with ingredients I always have on hand. Far Breton is beautifully simple, just a silky batter studded with plump prunes that soften as they bake. The prunes aren't just delicious, they're packed with fiber and natural sweetness, making this feel a bit more wholesome than your typical cake. A splash of rum adds warmth and depth without any fuss, and honestly, this dessert proves that the best things don't require complicated techniques or a long ingredient list.
Ella x
Ingredients
- 99 ounces pitted prunes
- 11 cup all-purpose flour, ⅝ cup white sugar
- 11 tablespoon vanilla sugar
- 11 teaspoon baking powder
- 11 pinch salt
- 44 eggs
- 33 cups whole milk
- 22 tablespoons rum
Detail level
Instructions
- 1
Preheat the oven to 450 degrees F (230 degrees C). Grease a shallow 2 quart baking dish.
- 2
Place the pitted prunes in a saucepan with enough water to cover. Bring to a simmer, and cook until the prunes are tender but still hold their shape, about 10 minutes. Drain the prunes and arrange them in the bottom of the prepared baking dish.
- 3
Whisk together the flour, white sugar, vanilla sugar, baking powder, and salt in a large bowl. Whisk in the eggs one at a time, beating well after each addition. Gradually pour in the milk, stirring vigorously with a wooden spoon until combined. Stir in the rum. Pour the batter evenly over the prunes.
- 4
Bake in the preheated oven for 10 minutes. Reduce the oven temperature to 400 degrees F, and bake until the filling is firm, has risen a little, and the top is browned, about 30 minutes. Serve warm or at room temperature.
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