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1
Whisk the eggs and sugar together in a large bowl until the mixture is smooth and the sugar is fully dissolved. Add the flour gradually, whisking between each addition to prevent lumps from forming. The batter at this stage should be thick and uniform, with no visible dry pockets.
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2
Pour in the whole milk in a slow, steady stream, whisking continuously, then add the melted salted butter and the pinch of salt. The finished batter will be thin and pourable, resembling a loose crêpe batter. Cover and rest in the refrigerator for a minimum of 2 hours, or overnight: the batter is ready when it has relaxed fully and the surface is smooth and settled, not foamy.
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3
Heat the oven to 200 °C. Butter an earthenware dish generously. Scatter the soaked, unpitted pruneaux d'Agen across the base in a single, even layer — they must not be crowded, as excess fruit releases moisture that prevents the custard from setting.
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4
Pour the rested batter over the prunes in a slow, even stream, disturbing them as little as possible. The prunes will begin to float; they will sink as the custard sets during baking. This step — the rested batter over properly distributed fruit, entering a well-heated oven — is where the far lives or dies: an unrested batter or an overcrowded dish will produce a cakey, waterlogged result rather than the dense, custardy interior that defines the dish.
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5
Bake at 200 °C for 45 to 50 minutes. The far is done when the top is deeply golden with slightly charred edges and the centre, when the dish is gently shaken, shows only a slight, slow tremor — not a liquid ripple. A completely firm centre indicates overbaking.
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6
Remove from the oven and allow to cool in the dish. Serve warm or at room temperature, cut in thick squares directly from the earthenware dish.