Guy Branum's Traditional Far Breton Recipe
Similar to a clafoutis, a Far Breton is an iconic prune dessert in the Brittany region of France, and Guy Branum’s version is buttery, rich, and filled with brandy-spiked prunes.
Equipment
- Cast iron or oven-safe skillet
- Food processor or blender
Ingredients
- 25 pitted California prunes
- ⅓ cup brandy or rum
- ⅓ cup strong black tea
- 2 cups milk
- 3 eggs
- ¾ cup sugar
- 5 TBSP unsalted butter melted + 2 tablespoons
- ½ tsp vanilla extract
- ⅛ tsp kosher salt
- ¾ cup all-purpose flour
Instructions
- Combine the prunes, brandy (or rum), and black tea in a small sauce pan and bring to a boil over medium heat. Cook for 3-4 minutes, then strain and discard the liquid. Let the prunes cool thoroughly.
- In a blender or food processor, combine the milk, eggs, sugar, 5 tablespoons of melted butter, vanilla, salt, and flour. Blend until smooth, then let the batter sit at least 2 hours to hydrate the flour. The batter and prunes can be prepared a day ahead and refrigerated overnight.
- Preheat the oven to 400°F (205C).
- Heat a cast iron skillet over medium, then melt in the remaining 2 tablespoons butter. Let the solids brown a little, then swirl the butter around your pan and pour in the batter. Gently add the prunes, distributing them throughout the pan.
- Remove the skillet from the burner and place on a center rack in the oven. Cook for 45-50 minutes, until the custard is set and the top is a rich, golden brown. Remove from the oven and serve warm!
Video
Notes
Once you've mastered this delicious Far Breton recipe, try this Gooey Chocolate Pudding Cake by Chef Peter Sidwell or Claire Saffitz's Mascarpone Cake with Red Wine Prunes next!
Nutrition
Calories: 337kcalCarbohydrates: 51gProtein: 6gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 88mgSodium: 85mgPotassium: 359mgFiber: 3gSugar: 34gVitamin A: 651IUVitamin C: 0.2mgCalcium: 102mgIron: 1mg