Active time: 10 minutes
Infusing time: 10 minutes
Cooking time: 45 minutes
Storage: Up to 3 days in the refrigerator
Enjoy this classic custard tart recipe from Brittany. Traditionally called Far Breton, this flan-style eggs and milk custard base is the perfect accompaniment to your afternoon tea.
9½ inch (24cm) round cake, 2in (5cm) deep, or a ceramic baking dish
Electric hand beater
2 tbsp (25g) butter and all-purpose flour, for the pan
2 cups (500ml) whole milk
½ vanilla bean, split lengthwise (see Chef’s Notes)
2/3 cup (3 oz/80g) All-purpose flour, sifted
¾ cup (4¾ oz/135g) sugar
5 eggs (1 cup/250g)
2 tbsp aged rum 7 oz (200g) prunes, pitted (see Chef’s Notes)
1Preheat the oven to 400°F (200°C/Gas Mark 6). Generously grease the cake pan with the butter, then dust with flour until coated.
2Pour the milk into a saucepan, scrape in the vanilla seeds, and add the bean. Bring to a simmer, remove from the heat, and cover. Let infuse for 10 minutes. Remove the vanilla bean.
3Whisk together the flour, sugar, and eggs. Slowly whisk in the warm milk, followed by the rum.
4Pour into the cake pan and add the prunes, distributing them evenly.
5Bake for 10 minutes. Reduce the heat to 340°F (170°C/Gas Mark 3) and bake for an additional 35 minutes, until the top is golden brown.
6Serve warm, straight from the pan or if preferred, unmould onto a serving plate.
- Instead of vanilla bean, 1¾ tsp (7g) vanilla sugar can be added. Reduce the quantity of sugar in the ingredients by about 5 tsp (20g).
- To make the prunes extra moist, soak them unpitted for 1 hour in hot tea, such as Earl Grey. Drain well and remove the pits before using
- The prunes can be replaced with raisins, if desired.