‍Far Breton is a traditional custard-like cake from Brittany, known for its rich, dense texture and the inclusion of prunes. The Breton term is farz fourn. The dish is often compared to a clafoutis, though it’s thicker and heartier. 

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‍Far Breton dates back to the 18th century, but it was nothing like the sweet, prune-studded dish that it is today. Farz fourn was originally a savory dish made with buckwheat flour to accompany roasts and hearty meals. In Breton, far means flour or meal and fourn means oven.

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‍The recipe evolved over time to reflect bourgeois tastes, adding more eggs, more butter, and processed sugar and flour. Today it’s a family favorite even outside of Brittany.

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‍Numerous recipes available on the internet suggest soaking the dried fruits in alcohol such as rum or brandy, although this is not traditional practice. Farz fourn as served in Brittany is often cooked to a much more "burned" appearance than online recipes indicate; the top of the custard appears nearly blackened rather than golden-brown.

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‍Classic Far Breton Recipe (Serves 6–8)

‍Ingredients:

‍4 large eggs

‍4 cups whole milk

‍2 cups wheat flour

‍1 cup sugar

‍2 tablespoons of salted butter

‍1.5 cups prunes (soaked in water)

‍A pinch of salt

‍1 tablespoon rum (optional but recommended)

‍Instructions:

‍Preheat oven to 410°F

‍Soak prunes in warm water for 30 minutes.

‍Mix flour, sugar, and salt in a bowl.

‍Add eggs and whisk until smooth.

‍Gradually add milk, whisking to avoid lumps.

‍Stir in melted butter and optional rum or brandy.

‍Optional: At this point some recipes want you to blend, then refrigerate for several hours

‍Butter a baking dish, arrange prunes evenly.

‍Pour batter over prunes.

‍Bake for 20 minutes at 410°F, then reduce to 350°F and bake for another 30 minutes and/or until well-browned.

‍Cool before serving. Traditionally enjoyed warm with cider or coffee.  

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‍~ Fañch

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