Far breton
Nutrition per serving
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
Method
- Whisk the eggs and sugar, then add the flour.
- Loosen with the warm milk and the vanilla.
- Spread the prunes in a buttered dish and pour in the batter.
- 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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