Far Breton with prunes
Far breton is a Breton dessert with prunes in a tender, firm egg-and-milk custard. Arrange soaked prunes in a dish, pour over thin batter and bake until set in the centre with golden edges.
Additional 50 min — resting and preparation
How to make it
Prepared 0 of 6 steps
Soften the prunes
Check prunes for stones, cover with warm water and soak for 20 minutes. Drain and dry; do not add soaking water to the batter. Heat the oven to 180 °C.
Prepare the pan
Butter a dish about 24 cm across with 15 g butter. Melt remaining 25 g and cool slightly. Use a solid tin at least 4 cm tall, as thin batter can leak from a springform.
Make a smooth batter
Mix flour, sugar and salt. Add eggs, then gradually whisk in milk without lumps. Add vanilla and melted butter. The batter should be thin and smooth, not foamy.
Arrange the fruit
Spread prunes across the base and carefully pour in batter, keeping fruit evenly distributed. Place the dish on a tray to move the liquid batter easily.
Bake until set
Bake for 45–55 minutes until golden and set. The centre may tremble slightly but must not splash or leave raw batter on a knife. It should reach 71 °C inside.
Cool before slicing
Rest for at least 30 minutes to settle and firm. Slice warm or refrigerate. Rum, icing sugar, fresh berries and whipped cream are not included.
Little hint
Do not add the soaking water; the proportions are calculated for milk. Resting gives neat slices. Slight settling is characteristic of custard-like desserts.
Frequently asked questions
What should I watch out for when cooking?
Do not add the soaking water; the proportions are calculated for milk. Resting gives neat slices. Slight settling is characteristic of custard-like desserts.
How should I prepare the ingredients?
Check prunes for stones, cover with warm water and soak for 20 minutes. Drain and dry; do not add soaking water to the batter. Heat the oven to 180 °C.
