- Time: Active time: 20 min, Total time: 2 hr, 35 min
- Origin: France
- PRINT RECIPE:
Similar to clafoutis, Far Breton is a traditional pudding cake from Brittany made with a smooth, dense custard of milk, eggs and flour. This one is studded with plump brandy-soaked Agen prunes and has a hint of orange zest. Enjoy it warm as a breakfast pastry or as a comforting dessert served with crème fraîche or a scoop of vanilla ice cream.
- 2 cups milk
- 3 large eggs, room temperature
- 1/2 cup sugar
- 5 tablespoons unsalted butter, melted and cooled
- 1/2 teaspoon vanilla extract
- 2 teaspoons finely grated orange zest
- pinch of salt
- 3/4 cup flour, sifted
- 9 Agen prunes, cut into quarters
- 1 tablespoon extra melted butter for greasing tins
- Place cut up prunes in a small bowl and sprinkle with Brandy or Armagnac.
- Cover and leave at room temperature for at least 2 hours.
- In a medium size bowl, lightly whisk the eggs and sugar together. Continue to whisk adding the milk, butter, vanilla, orange zest, and salt. Slowly add the flour and whisk until just blended. The mixture should resemble a pancake batter.
- Cover the bowl and refrigerate for at least 2 hours or overnight.
- When ready to cook, preheat the oven to 400℉. For baking, prepare a standard 12 cup size muffin pan. With a pastry brush, use the extra melted butter to coat the inside of each cup.
- Drain the prunes and pat dry with a paper towel. Place 3 pieces in the bottom of each muffin tin, trying to distribute them as evenly as possible.
- Remove the batter mixture from the fridge and give it a quick whisk to re-blend.
- Pour the mixture into a jug and carefully fill each muffin cup to just cover the prunes (they should be about half full).
- Place tray in the middle of the hot oven and turn the heat down to 375℉. Bake for approximately 15 minutes or until the tops of the Far Breton’s are crispy and a deep golden brown color.
- Immediately turn out onto a cooling rack.