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DENSE VANILLA PUDDING WITH ARMAGNAC-SOAKED PRUNES – FAR BRETON FROM BRITTANY

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DENSE VANILLA PUDDING WITH ARMAGNAC-SOAKED PRUNES – FAR BRETON FROM BRITTANY

DENSE VANILLA PUDDING WITH ARMAGNAC-SOAKED PRUNES – FAR BRETON FROM BRITTANY

Discover the rich and comforting Far Breton, a traditional vanilla pudding studded with prunes soaked in Armagnac. Originating from Brittany, France, this dessert is delightfully dense, flavorful, and the perfect reason to enjoy dried prunes soaked in fine brandy or tea.

🕒 Prep Time: 15 min

🍳 Cook Time: 45 min
🍽️ Servings: 6-8

Ingredients

  • 500 ml whole milk
  • 3 whole eggs
  • 2 egg yolks
  • 120 g powdered sugar
  • 1 packet vanilla sugar (or 1 tsp vanilla extract, or seeds from ½ vanilla pod)
  • 1 tbsp Armagnac (or rum, cognac)
  • 80 g all-purpose flour
  • 40 g cornstarch
  • Pinch of salt
  • 50 g unsalted butter
  • 150 g dried prunes
  • 50 ml Armagnac (or rum, cognac, or black tea)

Instructions

  1. Soak the prunes in warmed Armagnac until fully absorbed and cooled.
    If avoiding alcohol, soak prunes in warm black tea instead.
  2. Preheat the oven to 240°C (465°F). Butter a 25 x 15 cm baking dish generously with 25 g butter, including the sides. The dish should have high edges as the flan will puff up during baking.
  3. Using a mixer, beat eggs and powdered sugar until pale yellow and smooth (about 2 minutes).
  4. Sift together flour, cornstarch, and salt; fold into the egg mixture with a whisk until smooth.
  5. Add melted butter, 1 tbsp Armagnac, and milk; mix until you get a smooth, thin batter similar to pancake batter.
  6. Arrange soaked prunes evenly in a single layer on the bottom of the prepared baking dish.
  7. Pour the batter gently over the prunes.
  8. Place the dish in the oven; immediately lower temperature to 170°C (340°F). Bake for 40-45 minutes until puffed and golden on top.
  9. Remove from oven and let cool completely before cutting. The flan will deflate after about 5 minutes.
  10. Cut into squares, sprinkle lightly with cinnamon, and serve at room temperature.

💡 Tips

  • Use high-quality Armagnac or brandy for best flavor.
  • For an alcohol-free version, substitute soaking liquid with strong black tea.
  • Buttering the baking dish thoroughly prevents sticking and aids browning.
  • Let the flan cool fully to allow flavors to develop and texture to set.

🍽️ Perfect For

  • Cozy winter desserts
  • Afternoon tea or coffee accompaniments
  • Traditional French-themed meals

📝 Final Thoughts

Far Breton is a luscious, velvety vanilla pudding enriched with aromatic prunes soaked in Armagnac. Its dense texture and rich flavor make it a comforting treat that’s easy to prepare yet impressive to serve. This classic Breton dessert brings warmth and elegance to any table.