📝 About This Recipe
Hailing from the rugged coastlines of Brittany, France, Far Breton is a soul-warming custard cake that sits beautifully between a dense flan and a giant crêpe. This rustic masterpiece features a silky, egg-rich batter that suspends tender, brandy-soaked prunes, creating a delightful contrast of textures. It is the ultimate expression of French farmhouse baking—simple, elegant, and deeply comforting with its caramelized edges and creamy heart.
🥗 Ingredients
The Fruit Base
- 250 grams Pitted Prunes (high-quality d'Agen prunes preferred)
- 4 tablespoons Armagnac or Dark Rum (for soaking)
- 2 tablespoons Boiling Water (to help soften the fruit)
The Custard Batter
- 750 ml Whole Milk (room temperature)
- 4 Large Eggs (at room temperature)
- 200 grams All-Purpose Flour (sifted)
- 130 grams Granulated Sugar
- 50 grams Unsalted Butter (melted and slightly cooled)
- 1 teaspoon Vanilla Bean Paste (or one whole bean, scraped)
- 1/2 teaspoon Fine Sea Salt (crucial for balancing the sweetness)
Pan Preparation & Finishing
- 1 tablespoon Salted Butter (for greasing the baking dish)
- 1 tablespoon Powdered Sugar (for dusting)
👨🍳 Instructions
-
1
In a small bowl, combine the pitted prunes, Armagnac (or rum), and boiling water. Cover and let them macerate for at least 1 hour, or ideally overnight, until plump and boozy.
-
2
Preheat your oven to 375°F (190°C). Generously grease a 9x13 inch ceramic or cast-iron baking dish with the salted butter, ensuring the sides are well-coated.
-
3
In a large mixing bowl, whisk the eggs and granulated sugar together until the mixture is pale and slightly frothy, about 2 minutes.
-
4
Slowly sift the flour and salt into the egg mixture. Whisk gently from the center outward until a thick, smooth paste forms with no visible lumps.
-
5
Gradually pour in the milk in a thin stream, whisking constantly. The batter will be very thin, similar to a crêpe batter; this is exactly what you want for a silky custard.
-
6
Stir in the melted unsalted butter and the vanilla bean paste until fully incorporated.
-
7
Drain any excess liquid from the soaked prunes (you can whisk this liquid into the batter for extra flavor) and arrange the prunes evenly across the bottom of the prepared baking dish.
-
8
Carefully pour the batter over the prunes. Do this slowly so you don't displace the fruit from their even arrangement.
-
9
Place the dish in the center of the oven and bake for 45 to 55 minutes. The Far Breton is done when the edges are puffed and golden brown, and the center is set but still has a slight, rhythmic jiggle.
-
10
Remove from the oven and place on a wire rack. The 'puff' will deflate as it cools, creating the characteristic dense, creamy texture.
-
11
Allow the dish to cool to room temperature. This is essential, as the custard needs time to fully set before slicing.
-
12
Just before serving, dust the top lightly with powdered sugar and slice into thick squares or wedges directly from the dish.
💡 Chef's Tips
For the smoothest custard, strain the batter through a fine-mesh sieve before pouring it over the prunes. Always use room temperature eggs and milk to prevent the melted butter from seizing and creating clumps. If you aren't a fan of prunes, try using dried apricots or even golden raisins soaked in Earl Grey tea. Do not overbake; the Far Breton should remain moist in the center, not dry and rubbery like an overcooked omelet. Using a ceramic dish is traditional as it retains heat evenly and provides a beautiful presentation for this rustic dessert.
🍽️ Serving Suggestions
Serve at room temperature or slightly chilled for the best texture. Pair with a glass of crisp Breton hard cider or a sweet dessert wine like Sauternes. A dollop of lightly sweetened crème fraîche on the side adds a lovely tangy contrast. Enjoy as a 'goûter' (afternoon snack) with a strong cup of café au lait. For an extra touch of luxury, serve alongside a small bowl of salted caramel sauce.