Name: Far Breton
Yield: Makes 8 servings
Ingredients: 2 cups whole milk; 3 large eggs; 1/2 cup sugar; 5 tablespoons unsalted butter, melted, cooled; 1/4 teaspoon vanilla extract; 1/8 teaspoon salt; 3/4 cup all purpose flour; 1 cup small or medium-size pitted prunes (about 6 ounces); 1/2 cup water; 1/3 cup raisins; 1/4 cup Armagnac or other brandy; Powdered sugar

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Far BretonBrian Leatart

A far is a custardy pudding cake, similar to a clafouti but with a dense, smooth, flan-like texture. This one, studded with brandy-soaked prunes and raisins, is the signature pastry of Brittany, served for breakfast as well as dessert.

Recipe notes

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