In the world of pastries and desserts, France has an unquestionable and prominent place. The country is famous for a variety of desserts, from simple rustic pastries to intricate confectioneries served in the fanciest restaurants. One such rustic, yet sophisticated dessert hailing from the region of Brittany in France is the Far Breton.
Far Breton, a custard-like cake studded with prunes, is a classic dish in the region. Its humble beginnings can be traced back to the peasant kitchens of Brittany where it was originally prepared as a simple and filling pudding-like dessert. Today, this dessert has traveled far beyond the rural kitchens of Brittany, gracing the tables of gourmands around the world.
The Far Breton strikes a perfect balance between a custard and a cake, resulting in a creamy yet firm texture. The addition of prunes not only provides a delightful contrast in texture but also adds a unique tartness, which cuts through the sweet, creamy custard. This classic dessert might seem understated compared to the extravagant French desserts we often see, but don't be deceived by its simplicity. Its appeal lies in its unpretentious yet refined flavor profile, making it a beloved dessert both in and out of France.
In this recipe, we will explore how to recreate this authentic French dessert in your own kitchen, guiding you through each step to ensure a perfect Far Breton.
Preheat your oven to 375°F (190°C) and grease a 9-inch (23cm) round cake pan generously with butter.
In a large bowl, mix together the sugar, flour, and a pinch of salt. These dry ingredients will form the foundation for your Far Breton.
Crack the eggs one at a time into the bowl, whisking well after each addition. The batter should become thick and smooth.
Heat the milk in a saucepan over medium heat until it's just about to boil. Remove from heat.
Gradually pour the hot milk into the egg and flour mixture while whisking constantly. This step is crucial as it helps prevent the eggs from cooking and forming lumps in the mixture.
Add the dark rum and vanilla extract to the mixture and give it a good stir. The rum will provide a delightful aromatic depth to your Far Breton, while the vanilla extract will lend a sweet, fragrant note.
Arrange the pitted prunes at the bottom of the buttered pan. The prunes will offer a lovely contrast to the smooth, creamy custard with their slightly tart and chewy texture.
Carefully pour the batter over the prunes in the pan. The batter will bake into a dense, custard-like texture, encapsulating the prunes.
Bake in the preheated oven for about 45-50 minutes, until the top turns golden brown and a skewer inserted into the center comes out clean.
Allow the cake to cool down a bit before serving, as it sets more as it cools. But remember, Far Breton is best enjoyed while it's still warm.
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