INSTRUCTIONS
In a small saucepan, warm the prunes with the liquor over medium heat, stirring them a few times while cooking until most of the liquid is absorbed. Cover, and remove from heat and let cool. (The prunes can be made a day or two before using.)
To make the custard, put the milk, eggs, yolks, sugar, melted butter, vanilla, salt, and flour in a blender. Blend until smooth and refrigerate for at least four hours or overnight.
To bake the Far Breton, preheat the oven to 400ºF (200ºC).
Generously butter the bottom and sides of a baking dish roughly 10-inches (25-30cm) in length or a round cake pan 10 inches in diameter. Do not use a springform pan as it will leak. Dust with flour and tap out the excess. Place the prunes in the bottom of the baking dish.
Stir the chilled custard a few times, then pour it over the prunes and bake until the top is gently browned, 45 to 50 minutes. Let cool completely, then slice into bars.
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STORAGE:
The Far Breton can be made up to three days before serving and refrigerated. Let come to room temperature before serving.