Paper Palate

Brittany is a lush, green land of mysterious prehistoric megaliths, rugged coastline, crashing waves and delicious food.  This scenic peninsula in northwest France has a culture, language, and cuisine that is uniquely its own.

The region boasts over 750 miles of coastline, so it comes as no surprise that seafood is one of its most abundant and popular offerings. Mussels, oysters, scallops, lobster, and fish of all shapes and sizes are made into simple soups and salads or infused with dairy and butter, resulting in some of France’s richest dishes. Salt marsh lamb, pork, dairy, apples, potatoes, and vegetables from the cabbage family are also typical ingredients.

The sweets from this region are buttery and rich and this traditional Brandy- or Armagnac-infused prune and custard dessert, Far Breton, is no exception.

Far Breton is one of Brittany’s most popular dishes.  Similar to a clafoutis, it comes out of the oven puffy and golden then slowly collapses as it cools into a dense and filling dessert.  

My favorite Far Breton recipe comes from Jane Sigal’s cookbook, Backroad Bistros, Farmhouse Fare.  Represented in this book is an extensive collection of authentic, simple, and classic recipes from France’s most popular regions.

Far Breton

makes 8 servings

18 large pitted prunes (about 6 ounces)
1/4 cup Armagnac or dark rum
1 cup all-purpose flour
1/2 cup plus 2 tablespoons sugar
Pinch of salt
3 large eggs
2 cups milk, divided
4 tablespoons unsalted butter, melted and cooled

In a small bowl, soak the prunes in the Armagnac, stirring occasionally, until most of the liquid has been absorbed, 2 to 3 hours or overnight.
Preheat the oven to 400°F. Lightly butter a shallow 6-cup baking dish. In a large bowl, whisk the flour with the sugar and salt, then make a well in the center. Crack the eggs into the well and add 1/2 cup of the milk. Using a whisk, beat the eggs with the milk, working in some of the flour. Gradually add the remaining 1 1/2 cups of milk and the melted butter while whisking in more of the dry ingredients; whisk until smooth.
Using a wooden spoon, work the batter through a fine sieve into the baking dish. Scatter the prunes in the dish and bake for about 35 minutes, or until risen and deep golden. Let cool slightly before cutting into rectangles. The flan can also be served at room temperature or rewarmed.