Far Breton with Prunes

Custard with a Firm Crust

Far Breton is a baked custard from Brittany, in northwestern France. The name refers to far, a word for a firm porridge or pudding. In this version, pitted dried prunes go into the dish; the batter is made with milk, eggs, flour, sugar and butter. The result falls somewhere between a flan and a dense pancake: soft and slightly wobbly in the middle when it first comes out of the oven, but firm enough to cut into slices once cooled.

Dried prunes are available year-round and give the dish a concentrated, mildly sweet fruit flavor. Use soft, juicy, pitted prunes. If they’re dry or firm, soak them in warm water for half an hour beforehand and pat them thoroughly dry; otherwise, they may absorb moisture from the batter. Some versions soak the prunes in tea or a splash of spirits. You can do that, but it isn’t necessary for a clear prune flavor. If the fruit is large, cut it in half so it’s distributed more evenly in the dish.

A smooth batter prevents lumps and helps the far bake evenly. First whisk the eggs with the sugar, stir in the flour, then gradually add the milk. Mix until the batter is thin and smooth; it should be much runnier than cake batter. The melted butter makes the crumb softer and helps create the golden-brown edge. Leave the filled dish undisturbed while it bakes: the top will brown deeply and may become dark in places, while the inside stays soft. That contrast is part of the charm. The far is ready when the center looks firm and no longer moves like liquid.

A low baking dish about 24 centimeters across gives you enough surface area for a beautifully browned top and makes the dessert easy to portion. Pitted fruit is most convenient; if you use prunes with pits, remove them first. Whole milk makes a richer custard, but semi-skimmed milk works too. For a pronounced buttery flavor, use unsalted butter and add a pinch of salt yourself. Substituting the flour will change the texture, so stick with regular wheat flour for this classic version.

Let the far stand for at least twenty minutes before slicing. The custard is still soft when lukewarm; once cold, it becomes denser and the prunes taste a little fuller. Serve it as is, or with a spoonful of unsweetened crème fraîche if you’d like a fresh, slightly tangy note. Store leftovers covered in the refrigerator and eat them within three days; serve cold or let them come to room temperature briefly.