Far Breton
A classic French custard cake from Brittany filled with brandy-soaked prunes and raisins. This dense, flan-like dessert features a creamy batter made with milk, eggs, and flour, creating a rich and satisfying treat.
Ingredients
- •2 cups whole milk
- •3 whole large eggs
- •½ cup sugar
- •5 tablespoons unsalted butter
- •¼ teaspoon vanilla extract
- •⅛ teaspoon salt
- •¾ cup all purpose flour
- •1 cup pitted prunes
- •½ cup water
- •⅓ cup raisins
- •¼ cup Armagnac
- •2 tablespoons powdered sugar
Cooking Instructions
- 1.
Combine milk, eggs, 1/2 cup sugar, butter, vanilla, and salt in blender jar. Blend 1 minute. Add flour and pulse just until blended, scraping down sides of jar. Cover and chill in jar at least 3 hours and up to 1 day.
180 min
- 2.
Combine prunes, 1/2 cup water, and raisins in heavy small saucepan. Cook over medium heat until fruit is softened and water is almost evaporated, stirring occasionally, about 10 minutes. Turn off heat. Pour brandy over fruit. Using long match, ignite brandy. Let flames burn off, shaking pan occasionally. Transfer fruit to small bowl. Cool completely. (Can be made 1 day ahead. Cover and let stand at room temperature.)
20 min
- 3.
Position rack in center of oven and preheat to 375°F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Line bottom with parchment or waxed paper. Butter paper. Dust pan with flour, shaking out excess; place on baking sheet.
15 min
- 4.
Reblend batter until smooth, about 5 seconds. Pour into prepared cake pan. Drop prunes and raisins into batter, distributing evenly. Bake cake on baking sheet until sides are puffed and brown and knife inserted into center comes out clean, about 1 hour.
60 min
- 5.
Place piece of parchment or waxed paper on flat plate. Sift powdered sugar onto paper. Run knife around cake in pan to loosen. Invert pan onto paper, releasing cake. Remove pan; peel off paper. Place serving plate over cake and invert. Dust top of cake with additional powdered sugar.
10 min
