I bake - Far Breton

I love any custardy dessert. Clafoutis is great with tender summer fruit. When long day and warm weather are replaced with long night and crisp air at night, Far Breton, a classic from Brittany, is more often on my mind. It has the same base as clafoutis (eggs, milk and sugar) but uses liquor soaked dried fruits (prunes being a classic) instead of fresh berries. With the first bite into Far Breton, the refreshed dried fruit and delicate custard gives an unmistakably a autumnal feel, rich and velvety, perfect accompaniment while watching falling yellow leaves.

Far Breton aux Pruneaux
based on recipes by Dorie Greenspan and Richard Bertinet

- 1 cup of dry prunes
- 1/4 cup of amaretto (or Armagnac, rum or brandy)
- 1/4 cup of water
- 2 cups of milk
- 1/2 cup of sugar
- One vanilla pod, split and seeds scraped (or 1 tsp vanilla extract)
- 3 eggs
- pinch of salt
- 2 tablespoons of corn starch
- 2 tablespoons of plain flour
- 4 tablespoons of butter
- one 20x20cm square or round tin

The night before making Far Breton, soak the prunes in amaretto and water.

Warm the milk with vanilla pod (or vanilla extract) and sugar. Stir until the sugar is fully dissolved. As soon as sugar is dissolved, turn the heat off. Let the milk infuse with vanilla while you prepare the rest.

Butter generously your Far Breton container (with 4 tablespoons of butter). Lift out the rehydrated prunes and save the soaking liquid. Arrange the prunes on the bottom of the buttered container. Warm the container in a 200C oven for 10 minutes.

In a large bowl, mix 3 eggs with salt, corn flour and plain flour. Slowly pour in milk while the mixer is running. Mix in the prune soaking liquid. Pour the batter into the heated container.

Turn the oven down to 180C. Bake it for 25-30 minutes. Cool completely before serving. I like it at room or at body temperature.