Far breton

Far breton: a thick, dense prune flan, halfway between a clafoutis and a baked custard tart. A rustic Breton dessert, simple and comforting, naturally low in sugar.

Preparation: 15 min  |  Cooking: 45 min  |  Servings: 8  |  Difficulty: Easy

Calculated per portion from the Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 202 kcal · 8 g protein · 36 g carbohydrate · 3 g fat

Ingredients

• 4 eggs
• 100 g flour
• 70 g sugar
• 75 cl milk
• 200 g prunes
• 1 tsp vanilla

Method

1. Whisk the eggs and sugar, then add the flour.
2. Loosen with the warm milk and the vanilla.
3. Spread the prunes in a buttered dish and pour in the batter.
4. Bake for 45 minutes at 180 °C.

Nutritional benefits

Far is mostly made of milk and eggs (calcium, protein), with little fat. The prunes provide fibre and minerals. Less sweet than many desserts, it is a fairly sensible family option.

Variations and substitutions

• With raisins (far aux raisins).
• Plain (no fruit).
• With apples.
• Semi-skimmed milk.

Storage and making ahead

Keeps for 3 days in the fridge; enjoy it warm or cold, as it firms up as it cools.

💡 Good to know

The far should be well browned and still slightly wobbly when it comes out of the oven: it finishes setting as it cools and keeps its tender texture.

Read more

Discover more vegetarian recipes · kids’ recipes.

The foods in this recipe: eggs · flour · sugar · milk · prunes.

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