Far Breton

Far breton is Brittany’s iconic baked custard — a dense, flan-like preparation that falls somewhere between clafoutis and English bread pudding, traditionally studded with pruneaux d’Agen (prunes) that sink into the batter and become soft, jammy pockets within the set custard. The name derives from the Breton farz (a general term for flour-based preparations — the same root as the farz in kig ha farz). The batter is elemental: 200g flour, 150g sugar, 4 eggs, 1 liter whole milk, a pinch of salt, and 50g melted salted butter. The technique is critical in its simplicity: whisk eggs and sugar until smooth, add flour gradually to avoid lumps, pour in milk in a steady stream, then the melted butter. The batter must rest minimum 2 hours (overnight is better) in the refrigerator — this allows the gluten to relax and the flour to fully hydrate, producing the characteristic dense, slightly bouncy texture rather than a cakey one. The pruneaux (250g, soaked in warm water or rum for 30 minutes if dry) are scattered in a buttered earthenware dish, the batter poured over them. Baking occurs at 200°C for 45-50 minutes until the top is deeply golden with slightly charred edges and the center is just set — a slight tremor when shaken indicates the perfect custardy interior. The far is best eaten warm or at room temperature, cut in thick squares. Its humble ingredients belie its addictive quality: the interplay of dense, eggy custard, sweet-tart prunes, and butter-enriched edges is profoundly satisfying. Variations with dried apricots, raisins, or fresh apples exist, but the prune version is canonical.