Far Breton

Instructions

1. Soak the prunes
   Place the pitted prunes in a small bowl and pour the rum over them. Let them soak for at least 1 hour, preferably overnight, to plump up and absorb the flavors.
2. Prepare the batter
   In a large bowl, whisk the eggs and sugar until light and slightly frothy. Add the vanilla extract and salt. Gradually whisk in the flour until smooth. Slowly pour in the milk while whisking continuously to avoid lumps. Finally, stir in the melted butter. The batter should be very liquid, similar to crepe batter.
3. Preheat and prepare
   Preheat the oven to 375°F (190°C). Butter a 9-inch (23cm) round baking dish or traditional earthenware dish. Drain the prunes, reserving the rum liquid.
4. Assemble the Far
   Pour a small amount of batter into the prepared dish. Arrange the soaked prunes evenly across the bottom, then pour the remaining batter over the prunes. Add 1 tablespoon of the reserved rum liquid to the batter.
5. Bake the Far
   Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean. The Far should be set but still have a slight wobble in the center.
6. Cool and serve
   Allow the Far Breton to cool completely in the dish. The custard will continue to set as it cools. Once at room temperature, dust with confectioners' sugar. Traditionally, Far Breton is served at room temperature or slightly chilled, cut into squares or wedges.