Plum Flan (Far Breton) Recipe
Category: Desserts
Servings: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 130g |
| Sugar | 150g |
| Eggs | 4 large |
| Vanilla pod | 1 |
| Baking powder | 8g |
| Dried plums (pitted) | 160g |
| Rum | 1/2 shot glass |
| Whole milk | 500ml |
| Fresh cream (liquid) | 250ml |
| Fine salt | 1 pinch |
Instructions
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Prepare the dry ingredients: Begin by sifting the all-purpose flour, baking powder, and salt into a large mixing bowl. This helps to ensure even distribution of the dry ingredients. Add the sugar and the seeds scraped from the vanilla pod into the same bowl. Mix everything together until the ingredients are well combined.
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Incorporate the eggs: Crack the 4 eggs into the dry mixture, whisking until smooth and uniform. You should have a batter that is slightly thick at this stage.
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Prepare the liquid mixture: In a saucepan, combine the fresh cream, whole milk, and the half-shot of rum. Place the mixture over low heat, warming it gently while stirring. Add the pitted dried plums to the pan and let them soften in the mixture for a few minutes. This will infuse the milk and cream with the plum flavor.
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Strain and combine: Once the plums have softened, use a fine sieve to strain the liquid into the batter, ensuring you remove any plum pieces. This step leaves you with a smooth, aromatic liquid that will flavor the flan. Pour the liquid mixture into the batter, stirring gently to combine. The resulting batter will be quite liquid, but this is exactly what you want for a traditional Far Breton texture.
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Prepare the baking pan: Butter a round cake pan that is approximately 26 cm in diameter. Be sure to coat it evenly so the flan can release easily once baked.
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Bake the flan: Preheat your oven to 240°C (464°F). Pour the batter into the prepared pan, then place the pan into the oven. Bake for 15 minutes at the high temperature to create a golden, slightly crisp top. After 15 minutes, reduce the heat to 180°C (350°F) and continue baking for another 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
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Cool and serve: Once baked, remove the Far Breton from the oven and let it cool completely. This dessert is best enjoyed cold, and it can be dusted with a light coating of powdered sugar before serving for an elegant touch.
Notes:
- Storage: Keep the flan refrigerated in an airtight container for up to 3 days.
- Serving suggestion: You can serve the flan plain or top it with whipped cream or a dollop of vanilla yogurt for extra creaminess.
Enjoy this rich and aromatic Plum Flan (Far Breton) as a perfect end to any meal!
