Far Breton

• 1 1/3 c. pitted prunes


• 2 T. rum


• Seeds from 1 vanilla bean


• 12 c. unbleached all-purpose flour


• ½ c. vanilla flavored sugar *


• 5 large eggs


• 2 c. warm milk


• 1 T. butter for baking pan


• * Make vanilla sugar several weeks in advance: one emptied pod for each cup of sugar

1. Preheat oven to 450


2. Add prunes and rum to the seeds from the vanilla bean and let sit for at least 15 minutes to allow the prunes to absorb the liquor. If time permits, they may macerte for several hours.


3. Place flour, sugar, eggs in large mixing bowl. Beat with wire whisk until blended. While still beating, slowly add the arm milk, then stir in prunes with the rum.


4. Butter a straight-sided ceramic dish. Carefully pour the batter into the pan. Bake for 10 minutes, and then reduce to 350 and bake 25 minutes longer.


5. Serve the flan warm or at room temperature from the baking dish, cutting into wedges.

Far Breton @ Group Recipes