Far Breton is the most underrated dessert in French cuisine. No technique needed, no special equipment — just a few basic ingredients and an oven. And yet, the result leaves people speechless.
Ingredients :
- Pitted prunes (200 g) — Take soft prunes, not the dry and wrinkled ones from the back of the cupboard. Vacuum-packed Agen prunes work very well. If yours are a bit firm, soak them in hot water for 10 minutes — they’ll plump up and soften even before going in the oven.
- Whole milk (500 ml) — No semi-skimmed milk here. Whole milk provides that creamy texture and slightly milky taste we’re after. It’s what gives the far its characteristic melting consistency.
- Eggs (4) — They provide all the structure. No need to separate them, no need to whip them — just whisk them whole with the sugar, that’s it. Good quality eggs give a nicer, slightly amber color inside.
- Vanilla — A real pod if you have one, natural vanilla extract otherwise. Avoid artificial vanillin — it gives a mass-produced flan taste. A teaspoon of good quality extract is plenty.
