Far Breton adapted from Tout Robuchon by Joël Robuchon
140 grams flour
120 grams sugar
4 eggs + 1 yolk
25 cl milk
25 cl heavy cream
1 tablespoon dark rum
optional : 200 grams prunes or two medium apples
Generously butter a square baking dish or individual ramekins. In a large bowl combine the flout (sifted) with the sugar. Form a well and add the eggs and yolk. Beat with an electric mixture until the batter is silky and then add in the milk and cream little by little. Finish off by adding the rum. Pour the batter into the molds and then add prunes, sliced apples etc.
Bake at 180° C (350° F) for 30 minutes
