Far Breton with Dried Plums: a guilty pleasure !

Far Breton with Dried Plums (Breton Custard Cake) is a sweet specialty from Brittany that locals can't get enough of ! It's the main rival to Kouing Amann !

Servings: 6

5.3 oz sugar 
7.1 oz flour
4 eggs
2 tsp vanilla extract
3 cups and 2 tbsp milk 
20 dried plums
A pat of butter

Total time: 2 hours 15 minutes (15 minutes of preparation, 1 hour 30 minutes of resting, and 30 minutes of baking)

1 - Prepare the batter by mixing together the flour, milk, sugar, eggs, and vanilla extract.

2 - Let it rest for 1 hour.

3 - Preheat the oven to 400°F. Melt a pat of butter in a baking dish (preferably earthenware), then spread the butter evenly over the bottom and sides. Pour the batter into the dish. 

4 - Add the dried plums (toss them in a little flour first so they don't sink to the bottom).

5 - Bake for half an hour in the oven at 400°F. Then turn off the oven and let it sit for another half hour.

Important: Once the dish is in the oven, do not open the door for one hour.