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Brittany
Far breton
Far breton is a dense baked Breton custard with prunes — somewhere between a cake and a flan.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 8
- Difficulty
- Easy
The simplest, most Breton dessert: a batter like crêpes but thicker, baked with prunes. It is even better the next day.
Method
- 01
Soak the prunes for 20 minutes in hot tea or water (a spoon of rum is welcome).
- 02
Whisk the eggs with the sugar, beat in the flour and add the milk with vanilla little by little to a smooth, thin batter.
- 03
Butter a dish, scatter the drained prunes and pour over the batter. Bake at 180 °C for 45 minutes, until browned and set.
Tip
Far is best warm or the next day — that is when it is dense and creamy.
Rather taste than cook?
We cook galettes and crêpes and pour cider every day at Fresh Market.