Breton far, a flan made of dried plums

Far Breton - Dried Plum Flan

Preparation time: 15 minutes
Baking time: 40-45 minutes
Total time: 55-60 minutes
Number of servings: 8

Far Breton is a traditional dessert from Brittany, France, known for its fine texture and rich flavor brought by dried plums. This delicious flan is perfect for an afternoon treat or as a dessert for a festive meal. Additionally, the recipe is simple and quick, making it ideal even for those who don't have much time to spare.

Ingredients:
- 500 ml milk
- 100 g sugar
- 1 packet vanilla sugar
- 150 g flour
- 2 large eggs
- 200 g dried plums (you can also use other dried fruits like apricots or figs for an interesting variation)
- A pinch of salt
- Butter for greasing the pan

Preparation:

1. Preheat the oven to 180°C (350°F). Make sure it is well heated for even baking.

2. In a bowl, pour the warm milk and add the vanilla sugar. Mix well until the sugar completely dissolves. You can gently heat the milk on the stove, but be careful not to boil it.

3. In another bowl, combine the flour, sugar, and a pinch of salt. Mix the dry ingredients to ensure there are no lumps.

4. In a mixing bowl, beat the two eggs with a whisk or mixer for about 1-2 minutes until fluffy. Then, gradually add the warm milk, stirring continuously to achieve a smooth mixture.

5. Pour the milk and egg mixture over the dry ingredients. Gently mix until everything is well integrated and there are no lumps. A fluid but consistent mixture will form.

6. Prepare a baking dish (preferably a rectangular one) and generously grease it with butter. This step is essential to prevent the flan from sticking.

7. Evenly arrange the dried plums on the bottom of the dish. You can cut them in half, if you prefer, to distribute them better in the mixture.

8. Carefully pour the batter over the plums in the dish, ensuring they are evenly covered.

9. Place the dish in the preheated oven and bake for 40-45 minutes or until the flan is firm on the surface, and a tester inserted in the center comes out clean.

10. Once done, let the Far Breton cool in the dish for about 10-15 minutes, then you can transfer it to a rack to cool completely.

Serving suggestions:

Far Breton is best served at room temperature, but can also be slightly warmed. You can decorate it with a dusting of powdered sugar or a spoonful of cream for a delicious contrast. Additionally, a scoop of vanilla ice cream or a caramel sauce would add a decadent touch to this dessert.

Variations:

If you want to experiment, you can try adding extra flavors, such as a splash of rum or almond extract to the mixture. You can also replace dried plums with other fruits, like cranberries or blueberries, for a different taste.

This Far Breton is not only a quick dessert but also a simple recipe that brings a touch of elegance to any meal. Enjoy every bite!

 Ingredients: 200 ml warm milk, 2 eggs, 4 tablespoons of flour, 100 g sugar (I used fructose), 50 g melted butter, vanilla essence or vanilla sugar, 150 g dried plums.