Far aux pruneaux d’Agen

I will say that you have to like prunes to like this dish. But who doesn’t like the sweetest Agen prunes nestled in delicious flan?

Far (a kind of flan) is a Breton dessert, traditionally made with prunes. I had this dish for the first time in France earlier this week, having no idea that this combination existed, and once I got home, I knew I had to try to make it myself. Turns out it’s dangerously easy!

You will need:

For the ‘filling’:

• 250g  pitted Agen prunes
• A splash of brandy or anything else you like to cook with (I am still going through my Sabra!)
• 1/4 cup water

For the batter:

• 2 cups milk (I used skim)
• 3 large eggs
• 1/2 cup white sugar
• 5 tbsps melted butter
• 1/4 tsp vanilla
• 1/8 tsp salt
• 3/4 cup wholewheat flour (Far was traditionally made with buckwheat but is now commonly made with plain flour; I prefer to use wholewheat flour where I can & it fit in great with the flavor of the flan)

1. Combine all of the batter ingredients, besides the flour, and beat with an electric mixer or in a blender so that the butter is well-incorporated. Make sure you let the butter cool before you pour in into the other cold ingredients! Add flour and mix again.

3. Chill the batter in the fridge for a couple hours or longer (can make in advance, though this dessert keeps in the fridge very well). Re-blend or beat it carefully once you are ready to use it.

4. In the meantime, place a saucepan on medium heat and add prunes, brandy/liqueur and water. Let it come to a simmer, turn the prunes and then reduce to the lowest heat setting and cover. If you’re not using the batter until later/the next day, you can make the prunes closer to then.

5. Preheat oven to 180C (350F). Place a buttered sheet of baking paper in the bottom of your baking dish (best to use a large square one). The filling should come up to the edges of the baking paper so keep that in mind when cutting!

6. Place prunes on the bottom of the baking paper, then cover with (re-beat!) batter. Put carefully in the oven.

7. Bake for about an hour, until the custard has risen (it will be a bit poofy!) and is lightly browned and a knife inserted in the middle of the flan comes out clean.

Great hot or, even better, set & cold – enjoy! Or come to my house for leftovers!