Far Breton (Prune Custard Cake)
Far Breton is a classic, dense, flan-like cake from Brittany, France, traditionally studded with prunes. It boasts a rich, creamy texture and a comforting, sweet flavor, making it a beloved dessert or snack. Far Breton hails from the Brittany region of France, where it originated as a simple, hearty dish made with local ingredients like milk, eggs, flour, and often dried fruits. Historically, it was a staple dessert for farmers, providing sustained energy. Its enduring popularity reflects the region's culinary heritage and love for simple, yet satisfying, sweet treats.
Ingredients
- 1 cup All-purpose flour
- 0.75 cup Granulated sugar
- 3 Large eggs
- 2.5 cups Whole milk
- 2 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 1 cup Pitted prunes
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease a 9-inch round baking dish or a 9x13-inch rectangular dish with butter.
- 2
In a large bowl, whisk together the flour, sugar, and salt until well combined.
- 3
In a separate bowl, whisk the eggs and vanilla extract until lightly frothy.
- 4
Gradually add the egg mixture to the dry ingredients, mixing until a smooth batter forms. It will be very thick at this stage.
- 5
Slowly whisk in the milk until the batter is smooth and resembles a thin crepe batter. Stir in the melted butter.
- 6
Pour half of the batter into the prepared baking dish. Distribute the pitted prunes evenly over the batter.
- 7
Pour the remaining batter over the prunes, ensuring they are mostly submerged.
- 8
Bake for 50-60 minutes, or until the Far Breton is golden brown, set in the center, and slightly puffed. A knife inserted into the center should come out clean.
- 9
Remove from the oven and let it cool completely on a wire rack before slicing and serving. Far Breton is traditionally served at room temperature or slightly warm.
Chef's Tips
- •Storage: Store any leftover Far Breton covered in the refrigerator for up to 3-4 days. It tastes delicious chilled as well.
- •Substitutions: If prunes aren't to your taste, you can substitute them with dried apricots, raisins, or even omit them entirely for a 'Far nature' (plain custard).
- •Fun Fact: While traditionally made with prunes, some modern variations omit them entirely, resulting in a simpler, custardy flan often called "Far nature".
- •Serving Suggestion: For an extra touch of sweetness, dust with powdered sugar before serving or offer a side of crème fraîche or vanilla ice cream.
Recommended Equipment
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