My Nearly Far Breton
Far Breton is a French speciality from Brittany. The Far bit comes from the Latin farina or flour [hence the french farine I guess]. Doing a bit of research, I found that it was orginally eaten by farming labourers who took it into the fields for their lunch, and it was a savoury flan - a Farz Fourn [oven baked far in Breton]. It's similar to a clafoutis - a baked custard, and is usually made with prunes. I've gone rather off piste and made the custard then topped it with salted caramel sauce. So I suppose it is a Far, but not a true Breton one - except the caramel sauce is from a jar I brought back from Brittany, and which was made locally there. Preheat oven 200c/gas 6. Grease a 20cm cake tin [not a springform one in case the custard leaks] or an ovenproof glass dish . I find this mixture works best if you mix well between each addition. I have seen recipes which use a food processor, but haven't tried this. Bea...