There is an interesting story about this custard : it is said the ‘far breton’ used to be a very simple custard until the pirates in the harbor of Saint-Malo ( France) added the vanilla, rhum and prunes. All those ingredients were coming from plundered vessels, which not only adds an richer taste to this dessert, but also the taste of adventure. Now, we’re in the 21st century and you’ve probably bought legally all your supplies… but still think about the pirates when enjoying this dessert.
- 220g wheat flour + a little extra for the tin
- 175g sugar
- 5 eggs
- 1L whole milk
- 250g of liquid cream
- 1 teaspoon
- 25g salted butter
- 35 moist non pitted prunes
- 1 tablespoon rhum
- 1 vanilla pod or 1 teaspoon vanilla paste
- Heat your oven to 250C ( 480F) and grease your tin. Sprinkle a thin layer of flour to avoid the far to stick.
- In a big bowl mix all ingredients following this order : flour, sugar, salt, eggs, milk and cream.
- If you want to go for the “corsair” version add the rhum and lay the prunes in the tin before pouring the milk mix on top.
- Bake for 20 minutes then switch off the oven but leave the far another 30 minutes.
I am tempted to give it a go with mango and coconut flakes instead of prunes for an exotic twist.
It’s a lot of dough, as pretty liquid, so go for a really large bowl so you can mix it well. The tin should be pretty big as well. I also baked it longer as it looked still pretty liquid.
This recipe comes from On va deguster la France