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Far Breton recipe

Far Breton recipe


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Far Breton is a prune flan recipe from the northwest of France (Bretagne or Brittany). It's very easy to make. It is possible to change the recipe using different kinds of fruit.

87 people made this

IngredientsServes: 8

  • 250g pitted prunes
  • 125g plain flour
  • 125g sugar
  • a pinch of salt
  • 4 eggs
  • 750ml full fat milk
  • 2 tablespoons rum
  • 1 tablespoon vanilla sugar
  • 1 teaspoon baking powder

MethodPrep:15min ›Cook:40min ›Ready in:55min

  1. Preheat the oven to 240 C / Gas 9.
  2. Grease a shallow, 2-litre baking dish.
  3. Put the prunes whitout stones in a saucepan with just enough water and the rum to cover, then simmer over low heat for about 10 minutes. The prunes should be tender but should still hold their shape.
  4. Drain the prunes, then place them in the base of the prepared dish.
  5. Combine the flour, sugar, vanilla sugar,baking powder and salt in a large mixing bowl.
  6. Add the eggs one at a time, beating well after each addition.
  7. Gradually add the milk to the mixture, stirring vigorously with a wooden spoon until combined. Pour the batter over the prunes, trying not to displace them too much.
  8. Bake for 10 minutes in the preheated oven, then for a further 30 minutes at 200 C / Gas 6, or until the top is browned and the filling is firm and has risen a little.
  9. Serve warm in the baking dish or at room temperature.

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Reviews & ratingsAverage global rating:(13)

Reviews in English (11)

Absolutely fantastic! I needed to use up some very old prunes. This is insanely easy to make and extremely delicious. I followed the recipe to a T, except for using a sllightly smaller baking dish, using soya milk, and using half of a vanilla pod instead of the vanilla sugar. Tried it warm about 20 minutes after taking it out of the oven and it was perfect. The baking time was spot on. I too am excited to try it cold tomorrow. Thank you for a wonderful recipe that I will make for years to come! ***** Update: I tried this cold after it was in the fridge all night. Surprisingly, I like it MUCH better warm or at room temperature.-27 Jul 2011

Worked a treat: the taste was exactly how I remember it on an ancient trip to Brittany. Something amazing happens to the prunes in this dish. Will make it again. Great recipe, thank you!-31 Jan 2013

by Diana Moutsopoulos

Absolutely fantastic! Like the previous reviewer, I needed to use up some very old prunes. I followed the recipe to a T, except for using an 11x7 inch baking dish, using soy milk, and using half of a vanilla pod instead of the vanilla sugar. Surprisingly, I like it MUCH better warm or at room temperature.-13 Nov 2010


My Recipes

3 large eggs
2 cups whole milk 
1/2 cup sugar 
1/4 teaspoon pure vanilla extract 
1/8 teaspoon salt 
5 tablespoons unsalted butter, melted and cooled, plus more for pan 
3/4 cups all-purpose flour, plus more for pan 
1 cup pitted prunes 
1/3 cup dark raisins 
1/4 cup Armagnac or 1 cup hot tea, such as Earl Grey 
Confectioners' sugar, for dusting 

1.   Place eggs, milk, sugar, salt, vanilla, and melted butter in a blender or food processor and blend for 1 minute. Add flour, and pulse several times. Pour batter into a pitcher, cover, and refrigerate for 3 hours, or preferably overnight. 

2.   Meanwhile, place prunes, raisins, and 1/4 cup water in a small saucepan over medium heat. Cook until water is almost evaporated. Turn off heat and pour Armagnac evenly over fruit. Using a long, lighted match, ignite the alcohol and stand back until the flame dies out. Pour the fruit and its liquid into a heatproof bowl, and set aside. If using tea, place prunes and raisins in a heatproof bowl and pour tea evenly over fruit. Let cool to room temperature, cover, and set aside. 

3.   Place rack in center of the oven and preheat to 375°. Butter an 8-by-2-inch round cake pan line the bottom with parchment or wax paper. Butter the paper and dust the pan with flour, tapping out any excess. Place the pan on a baking sheet. 

4.   Remove batter from refrigerator and whisk to reblend. Forcefully tap the bottom of the pitcher on your work surface to break any top bubbles. Pour batter into prepared pan. Add the fruit, evenly distributing it within the batter discard any remaining soaking liquid. Bake until top of the cake is puffed and brown and a thin knife inserted into the center comes out clean, 50 to 60 minutes. Transfer pan to a wire cooling rack and cool to room temperature. 

5.   To unmold, place a piece of parchment or wax paper over the wire cooling rack and dust with confectioners’ sugar. Have your serving plate ready. Run a blunt knife between the cake and the sides of the pan and gently turn cake out onto the prepared rack quickly invert onto the serving plate. Dust with more confectioners’ sugar just before serving. 


Far Breton recipe - Recipes

Preheat the oven to 400°F – 200°C

Grease a large, ovenproof dish with the salted butter. I used a 24cm or 9 ½ inch pie dish. Be liberal with the butter so it doesn’t stick.

Place the prunes into the dish with equal spacing.

In a large mixing bowl, add the flour, sugar and pinch of salt. Combine the ingredients leaving a well in the centre.

Add the whole eggs to the flour mixture, along with the vanilla extract and 2 tbsp of rum. Starting from the centre working outwards, gently whisk to incorporate the flour. At this stage there should be no lumps.

Melt the butter in a sauce pan or in microwave. Butter should be melted but not hot.

Add milk to the mix, approx. one third at first, then the remainder. Whisk vigorously until combined into a smooth batter. Add the melted butter and mix well.

Using a ladle, very gently pour the batter over the prunes, then place in the preheated oven. Turn oven down to 350°F – 180°C and bake for 45 minutes. The “Far” is cooked when the top is browned, and the filling has risen. It should be firm to touch in the centre. If unsure, insert a skewer in the middle, and it should be dry once removed. Leave to cool.


2 – Prune et Pruneau – Avoid a French Mistake!

Au fait, attention aux faux amis : «une prune » veut dire « a plum », et «un pruneau » veut dire «a prune » !

By the way, watch the faux amis : “une prune” is “a plum” and “un pruneau” is “a prune”.

Certaines personnes considèrent le far comme un flan ou un clafoutis, mais ceci est une erreur grossière. Si vous désirez avoir des amis bretons, évitez ce genre de gaffe !

Many people consider le far as a flan or a clafoutis, but this is a great mistake. If you want to have Breton friends, just avoid such a blunder…


Far Breton | French Custard Cake

Ingredients US Metric

  • 14 ounces prunes, pitted
  • A scant 1/4 cup Armagnac, rum, or other brandy
  • 3 1/2 tablespoons unsalted butter (1 3/4 oz), melted, for the baking dish
  • 2/3 cup granulated sugar
  • 8 ounces (shelled weight) egg, roughly equivalent to 4 large eggs
  • 4 ounces (3/4 to 1 cup) all-purpose flour
  • Pinch of salt
  • 3 cups plus 3 tablespoons whole milk, cold

Directions

At least a few hours and preferably the night before you intend to bake the cake, soak the prunes in the Armagnac.

Preheat the oven to 425°F (220°C). Reach for a deep-sided 8-by-10-inch (or equivalent size oval) baking dish. Brush the dish with the melted butter.

In a bowl, combine the sugar and eggs and then gradually add the flour, mixing just until combined, and then stir in the salt. Slowly and gradually whisk in the cold milk to make a thin batter.

Spoon the soaked prunes and a little of the syrupy liquid that remains into the buttered dish. Place it in the oven for just a few minutes to warm the prunes. Remove the baking dish from the oven and pour in the batter. Bake for 10 minutes. Then reduce the oven to 350°F (180°C) and bake for 25 to 45 minutes more, depending on the size of your baking dish.

To check that the Far Breton is ready, dip the blade of a sharp knife into cold water and use it to pierce the middle—if the knife comes out clean, it is ready. The sides of the far breton will also be starting to come away from the dish. Cool completely in the dish and, if desired, cover and refrigerate overnight before slicing and serving, preferably with a cup of tea.

Recipe Testers' Reviews

Elizabeth and Lena Alvarez

This custard cake is delicate and subtle and slices like a dream. One taster loved it with good tea. Others wanted a cookie or a crust to go with it. The prune layer reminded some of us of the caramel on a flan.

We soaked the prunes overnight at room temperature. The next day there was very little liquid left and the liquid had turned syrupy—the fragrance was divine and we added the prunes and a little syrup to the pan over the melted butter.

We followed the gram measurements exactly with one exception: we used 750 ml plus 3 T of milk. The batter comes together quickly and easily.

Be sure to use a deep dish. We used an extra deep 9-inch pie pan, thinking it would be deep enough, but it was not! We quickly buttered 3 ramekins and filled each 2/3 with the extra batter. Next time, we'll use a cheesecake pan with the bottom outside reenforced with foil.

It's even better if you can allow 24 hours for it to chill

Patty Fabian

The texture was very smooth and flan-like with moist, Cognac-infused prunes.

I used my 8-by-10-inch Emile Henry oval baking dish for this test, however, after filling my dish to the brim with the batter, I still ended up with 1 cup leftover batter in my bowl. The photo looks like it was made in a springform pan, which would be deep enough to accommodate this amount of batter. Alternatively, a 9-by-13-inch baking dish would also be an appropriate option.

I soaked the prunes for 5 hours in Cognac (they definitely soaked up the liquid, and I guess heating them up a bit further infused them with the flavor of their soaking liquid. My batter was very thin, like the consistency of an egg and milk mixture used for French toast. I didn’t need to add additional milk to the batter.

It took 50 minutes baking at the lower temp before my knife came out clean. I let it cool completely in the pan and the slices released cleanly and easily from the dish.

Nadine Bonda

Generally, prunes are not my first go-to ingredient for a dessert, so my friends and I were pleasantly surprised to find that we enjoyed this dessert. The custard was a wonderful thick consistency that held its own against the somewhat chewy texture of the prunes. The edges of the custard formed a bit of a crust that provided a combination of three delightful textures: the smooth custard, the chewy prunes, and the drier edge.

Much of the conversation about the dessert revolved around other fruits we thought would work well. Candidates were raspberries, black raspberries, kiwi, blueberries and apricots, any of which we thought might be delicious. If I were to make it again, I might cut back the prunes to 9 ounces from the 14 ounces specified. This would allow the custard to shine through a bit more.

The ratio of the egg, sugar, and flour to the milk made a perfect thin consistency. I needed to cook the custard cake for 45 minutes to have my wet knife come out clean in the middle of the cake. When I took the cake out of the oven to cool, I immediately ran my knife around the edge of the baking dish to loosen it.

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Comments

I know I not supposed to comment without making the recipes, but I cannot comply with this one! OMG! This is the perfect dessert in the middle of a snowstorm on a dark Alaskan night! With the Northern Lights swirling around us…we will be eating this in deep bowls while sipping the same brandy. Thanks for this.

Andi! You can absolutely comment on a recipe you haven’t made. We just ask you refrain from rating it until after you’ve dined! I wish you a delicious Alaskan winter!

We really like the Far Breton, it has become a regular. Friends have also adopted it. Very easy to make, always successful. I use the metric measurements:-
400g prunes
50g rum
130g caster sugar
4 eggs
110g plain flour
A pinch of salt
750g cold full-fat milk
50g melted butter
21x26cm 8”x10” dish.


Traditional Far Breton

The Far Breton, or Breton Far, is a renowned, sophisticated recette to enjoy prunes, widely appreciated in France. It is indeed common to find this Brittany dense pudding similar to a Clafoutis filled with dried fruits, even though the original Farz Fourn ("oven baked far" in Breton) recipe was a savoury flan served with traditional French meat dishes.

The authentic Far Breton recette dates back to the 18th century. The savoury version of this fine pudding - made with buckweat flour - was then highly appreciated to complement main meat dishes in Brittany. Whilst this original recipe has been mainly adopted in this West region of France, the sweet Breton Far has known a great - national! - success since the middle of the 19th century.

This rich Bretagne speciality rapidly became a traditional dessert for family meals and religious celebrations, and its recipe even started to evolve. To create a denser and richer flan, cooks and patissiers added then more butter and eggs - which made the Far Breton a more expensive dessert enjoyed by the upper class at that time.

The Far Breton, Traditional Prune Pudding

Nowadays, the typical Breton Far is known as the French custard tart, a popular Clafoutis filled with prunes or raisins depending on the regions of France. Both refined and easy to make, this sweet speciality widely represents Bretagne's gastronomy and convivial traditions.

Top Tip! To vary the tastes, it is common sight now in Brittany to add vanilla sugar, warm tea, rum or plum liqueur the Far dough. And for a really tasty experience, do try to accompany the Breton prune cake with cottage cheese and/ or homemade apple or blueberry marmalade!


Far Breton

Travel to Brittany on the west coast of France and you will undoubtedly find far Breton in every bakery. This dense milk-based flan (something like clafoutis, a French cherry pudding) is flavored with rum and studded with prunes. In fact, prunes and rum are probably the only two ingredients you may not already have in your pantry. Start by combining the dry ingredients in a large bowl, make a well in the center, and beat in eggs, rum, milk, then butter. Arrange the prunes in a buttered baking dish and cover with the batter. Eat the dessert warm, dusted with confectioners’ sugar.

Butter (for the dish)
1cup flour
1/2cup granulated sugar
Pinch of salt
4eggs
2tablespoons rum
2cups whole milk
1tablespoon butter, melted
1cup pitted prunes
Confectioners’ sugar (for sprinkling)
1. Set the oven at 350 degrees. Generously butter a 10-inch round baking dish (2-quart capacity).

2. In a large bowl, combine the flour, granulated sugar, and salt. Stir well to blend them. Make a well in the center. Add the eggs. Whisk until the batter is smooth.

3. Stir in the rum, milk, and melted butter.

4. Arrange the prunes in the baking dish. Pour the batter on top.

5. Bake the dish for 35 minutes or until the top is golden and the flan is set. Dust with confectioners’ sugar. Serve warm. Beatrice Peltre


  • 250 g of flour
  • 150 g of caster sugar
  • 1 vanilla sugar
  • 4 large eggs
  • 1 litre(s) of milk
  • 150 g of Maître Prunille pitted prunes
  • 1 small glass of rum*

Step 1

Soak the prunes in water and a small amount of rum*.

Step 2

Preheat oven to 200°C (gas mark 7).

Step 3

Mix the flour and sugar together in a salad bowl.
Add in the eggs one by one.
Gradually add in the vanilla sugar and milk.
Add in the rum*.

Step 4

Grease and flour the cake tin.
Place the prunes in the bottom of the cake tin.
Pour the mixture into the tin.

Step 5

Bake for 50 minutes, monitoring the cooking time for a perfectly moist flan! Check to see if the flan is cooked by inserting a knife into the middle If the flan is cooked, the knife will come out clean. If not, put it back in the oven, and continue to monitor the cooking time.


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This recipe has been indexed by an Eat Your Books Member.

Where’s the full recipe - why can I only see the ingredients?

At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them.

We’ve helped you locate this recipe but for the full instructions you need to go to its original source.

If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine.


The Cooking Ninja

A few days ago, Michèle, my mother-in-law found herself with a litre of fresh cow's milk still sitting in the fridge untouched. She needed to use this litre up fast as she had another 2 litre bottles of fresh one waiting for her at the nearby farm. We had the option to do the usual delicious rice pudding (riz au lait) or Caramel Custard (oeufs au lait) or Microwave Semolina Milk Pudding. In the end, we decided to try a new dessert called Far Forn or Far Aux Pruneaux - a very popular and traditional dessert from Brittany, France.

Far means Flour in Breton. Far Breton or Breton Far, a recipe originated from Brittany, is widely appreciated by the young and old in France. It exists in different varieties according to the particular localities and families, however the most famous of them all is Far Aux Pruneaux or Prunes Far. It is a flan based on eggs and milk, like a dense pudding similar to a Clafoutis. The original "Farz Fourn" (oven baked far, in Breton) recipe dates back to the 18 th century, was a savoury flan made with buckwheat flour or wheat flour cooked in the oven, served with traditional French meat dishes. Over the years, the traditional Far evolves into a sweet flan and remains one of the best loved family dessert in France.

I'm pleased to contribute this recipe to this month's Sugar High Friday's theme "The Test of Time - Desserts over a century old" host by In My Box.

Far Aux Pruneaux (Far Breton)
Ingredients
  • 130 g fresh or dried prunes (pruneaux) or dried raisins
  • 250 g plain flour
  • 170 g sugar
  • 4 eggs
  • 750 ml milk
  • salted butter
  • vanilla essence
  • salt
Directions
  1. Preheat oven at 180°C (350°F - gas mark 4).
  2. In a big bowl, mix flour, sugar and a pinch of salt together.
  3. Using a wooden spoon or a whisk, stir in the eggs and vanilla delicately with the flour mixture until you get a smooth batter.
  4. Stir in the milk little bit by little bit at first to avoid any lump forming. Once it is quite liquid, stir in the rest of the milk.
  5. Well butter a baking mold or gratin dish, spread the prunes or raisins on it, then pour in the batter.
  6. Bake it for about 45 minutes to 1 h 10 minutes (depending on the size of your baking tray) or until a toothpick comes out clean.
  7. Serve it lukewarm or cold.
The Verdict

Delicious . this recipe is just the way it's supposed to be: solid and compact like the ones you buy at the bakery, with the right balance of vanilla and dried prunes. It's pretty filling, the way this classic is meant to be. I like my Far cold.

Notes

If you find yourself out of vanilla essence, it's ok. The flan still tastes about as good and as fragrant without it.

If you aren't a fan of dried prunes nor raisins, you can try adding some other dried or fresh fruits. or just make a plain Far - still taste as delicious simple and plain.

Yum, looks divine. This is a dessert that I have yet to try.

Oh my, I've just made on of these as well. Great minds and all that. I haven't posted mine yet. It was so delicious. Yours looks great.

MMMMMMM. I love it. It looks wonderfull. Well done!!

Oh YUM. This is one of my favorite desserts in the world, but I never knew its origins or history (nor had a tested and true recipe to try and make it myself at home)! The savoury version with buckwheat flour is also incredibly intriguing, I shall have to track down a recipe for that as well.

Thank you so much for a terrific Sugar High Friday entry! The history, step-by-step photography, and the recipe itself are all fantastic! Check back to my blog on March 27th to see the whole round-up.

Wow, this looks marvellous! Exactly what my man would love to eat Thanks for sharing such wonderful recipe again Cooking Ninja.

Thanks for commenting on my blog! This looks really wonderful -- I love flan and anything flan related -- I would love to get a forkful of this!!

That looks awesome, you know so much about French Cuisine.

oh,I like this dessert, is the first time I hear of it but I will try it. Easy, filling and not too "unhealthy"!!

Wow, your Far Breton looks amazing! It reminds me of my grandmother's

Just gorgeous! I have so wanted to make a Far for so long, so would you mind if I borrowed your recipe? It looks easy and great!

@LCOM: oh, you got to try it. It's delicious.

@KJ: Thanks. Will check out yours once you post yours.

@Sophie: Thanks

@Scrumptious: I didn't either until I check it out.

@HN: This is will sure make him happy and remind him of France.

@ChefBliss: Me too. I love flan.

@Heidi Leon: Hope you will like it.

@French Cooking for Dummies: Thanks.

@Jamie: Sure. Go ahead.

It can also be made with a pastry base like a British egg custard. I live in Brittany and was given my first one by a French neighbour. This one did have the crust and so do the ones sold in bakers. Trouble is they don't always destone the prunes.

I just found this recipe while searching online for a bit of info on Far Breton, since I just made one myself. However, I'm *really* surprised that you do not heat the milk. that makes for a much more rounded Far, and is - as far as I know - the 'real' way of making this dish.

I've been looking for this recipe since moving to France 3 years ago. At last I can make it myself. Thank you so much .

This comment is for "Radiogourmet" How do you know that heating the milk makes for a much more rounded Far. Did you make one to compare if using cold milk was such a faux pas.
Why do you feel it was so necessary for you to correct the recipe and try and come out like you know better. you are really annoying.

My son and I were wandering around out the front of Notre Dam, on our 'big' trip to Paris. They were holding a fair out the front and giving out samples of local produce from all over france. Once we tasted the Far Breton, we were sold! We managed to elbow our way into a small stand where the lovely ladies were selling FB's as fast as they could cook them. I bought one, and it remains one of our best memories of the trip, oh, the smell of that warm cake while we sat on the bus on our way home. It has been my mission ever since, to perfect the recipe. I will try this one and report back! Thankyou!!

Lovely to get the recipe - I'm 66 and still expanding the repertoire. Next will try Kuoing Aman, another Breton delight. That will certainly expand our waistlines, though!

Hello! I have just attempted your recipe as it sounded so good but I am afraid that it really hasn't worked for me! Is the quantity of milk correct? I have just looked up some other Far recipes and found the proportion of milk to be a lot less!


Watch the video: Recette facile du Far Breton aux pruneaux de maman (July 2022).


Comments:

  1. Arashigul

    Excuse, that I interfere, but you could not give little bit more information.

  2. Tin

    What a cute answer

  3. Kajit

    Here is a steering wheel!

  4. Nale

    Gloomy pictures are like that :)

  5. Sataur

    Quite right! It seems to me it is good idea. I agree with you.

  6. Mudal

    Nada Syo take note !!!!

  7. Grorr

    It seems to me, you were mistaken

  8. Vita

    Congratulations, what words ..., brilliant thought

  9. Garabed

    if blown away by the wind?



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