Classic Far Breton: A Rustic French Custard Cake Recipe 🥮🇫🇷
Indulge in the timeless charm of Far Breton, a beloved dessert hailing from Brittany, France. This delightful treat, somewhere between a custard and a cake, boasts a creamy texture studded with sweet, plump prunes (or “drowned plums” as they’re sometimes called). Perfect for cozy gatherings or a comforting homemade dessert, this Far Breton recipe is simple to make yet delivers an authentic taste of French tradition. Whether you’re a seasoned baker or a beginner, this step-by-step guide will help you create a golden, velvety dessert that’s sure to impress!
Ingredients (Serves 8)
- 200 g all-purpose flour – Sifted for a smoother batter.
- 100 g granulated sugar – Adds just the right sweetness.
- 4 large eggs – For richness and structure.
- 1 L whole milk – Full-fat milk ensures a creamy custard base.
- 200 g pitted prunes – Traditionally used, but you can substitute with raisins or dried apricots.
- 1 packet (8 g) vanilla sugar – Or substitute with 1 tsp pure vanilla extract for a fragrant aroma.
- Pinch of fine sea salt – Enhances the flavors.
- Butter – For greasing the baking dish.
- Optional: 1–2 tbsp rum or brandy – A traditional touch to soak the prunes for extra flavor.
Preparation Time
- Prep: 15 minutes
- Bake: 45–50 minutes
- Total: About 1 hour 5 minutes
Equipment Needed
- Large mixing bowl
- Whisk or electric mixer
- 9×13-inch (or similar) baking dish
- Sieve (for sifting flour)
- Measuring cups and spoons
- Oven mitts
Step-by-Step Instructions
- Prepare the Prunes (Optional Soaking)
For an extra burst of flavor, soak the prunes in 1–2 tablespoons of rum or brandy for 30 minutes before starting. This step is optional but adds a warm, aromatic depth to the dessert. Drain the prunes before using, reserving the liquid to add a splash to the batter if desired. - Preheat the Oven
Set your oven to 180°C (350°F) and allow it to fully preheat. Place the oven rack in the middle position to ensure even baking. Grease a 9×13-inch baking dish generously with butter to prevent sticking and to add a subtle richness to the crust. - Mix the Dry Ingredients
In a large mixing bowl, sift 200 g of flour to remove any lumps. Add 100 g of sugar, the packet of vanilla sugar (or 1 tsp vanilla extract), and a pinch of salt. Stir these dry ingredients together with a whisk to combine evenly, ensuring the sugar and salt are well distributed. - Incorporate the Eggs
Crack 4 large eggs into the dry mixture, adding them one at a time. Whisk vigorously after each addition to create a smooth, lump-free base. This step is crucial for achieving the signature custard-like texture of Far Breton. If using an electric mixer, keep it on low speed to avoid overmixing. - Add the Milk Gradually
Slowly pour in 1 liter of whole milk, whisking continuously to blend it into the batter. The mixture should be smooth and slightly runny, resembling a thin pancake batter. Take your time to ensure no lumps remain, as a homogeneous batter is key to the dessert’s silky consistency. If you soaked the prunes in rum or brandy, add a teaspoon of the reserved liquid for extra flavor. - Arrange the Prunes
Scatter 200 g of pitted prunes evenly across the bottom of the greased baking dish. The prunes will sink slightly into the batter during baking, creating delightful pockets of sweetness in every bite. For a twist, you can mix in a handful of raisins or chopped dried apricots if prunes aren’t your preference. - Pour and Bake
Gently pour the batter over the prunes, ensuring they remain evenly distributed. Place the dish in the preheated oven and bake for 45–50 minutes, or until the top is golden brown and the center is set but still slightly wobbly. The Far Breton should have a custard-like texture, not too firm. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs. - Cool and Serve
Remove the Far Breton from the oven and let it cool in the dish for at least 20–30 minutes. This allows the custard to set fully, making it easier to slice. Serve warm or at room temperature, cut into squares or wedges. For an authentic touch, dust lightly with powdered sugar or serve with a dollop of whipped cream.
Nutritional Information (Per Serving, Approx.)
- Calories: 300 kcal
- Protein: 8 g
- Fat: 10 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Sugar: 25 g
Note: Nutritional values may vary based on specific ingredients used (e.g., type of milk or optional rum).
Tips for the Perfect Far Breton
- Choose Quality Prunes: Opt for soft, pitted prunes for the best texture. If they’re too dry, soak them briefly in warm water or rum to plump them up.
- Don’t Overmix: Overmixing the batter can lead to a dense texture. Whisk just until smooth.
- Experiment with Flavors: Add a pinch of cinnamon or nutmeg to the batter for a warm spice note, or try swapping prunes for dried cherries for a different twist.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.
- Make It Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend for a celiac-friendly version.
Serving Suggestions
Far Breton is a versatile dessert that shines on its own but pairs beautifully with accompaniments. Serve it with:
- A scoop of vanilla ice cream for a decadent treat.
- A drizzle of caramel sauce for extra sweetness.
- A cup of strong coffee or tea to balance the richness.
- Fresh berries on the side for a pop of color and tartness.
For a festive presentation, cut the Far Breton into bite-sized squares and arrange them on a platter for sharing at gatherings or holiday celebrations.
Why You’ll Love This Recipe
This Far Breton recipe captures the rustic charm of Brittany’s culinary heritage with minimal ingredients and effort. Its creamy, custard-like texture combined with the sweet bursts of prunes makes it a crowd-pleaser for all ages. Whether you’re hosting a dinner party or craving a cozy homemade dessert, this dish brings a taste of France to your table. Plus, it’s easy to customize with your favorite dried fruits or flavorings!
Share the Love!
If you enjoyed baking this Far Breton, spread the joy by sharing this recipe with your friends and family! Post a photo of your creation on social media and tag us—we’d love to see your take on this French classic. Let us know in the comments below how it turned out, or share your own tips and variations for making this dessert your own. Bon appétit!
