A dense, custardy Breton flan studded with soft prunes, with a browned, buttery top. Somewhere between a clafoutis and a baked custard, it needs nothing special from the store, and it's even better cold the next day.
Far breton is what I bake when friends come over, because guests love it. It looks plain, a brown slab in a baking dish, but the dense custard and the soft prunes win everyone over. It also suits having people round: it's better cold the next day, so it's done and sliced before anyone arrives.
The prunes are the one ingredient that changes here. Agen prunes, the French standard, are soft and almost jammy; the pitted prunes in Canadian stores are mostly from California and firmer, so I give them a longer soak in hot tea. Soaked properly, they're just as soft in the custard.
Far breton is the custard cake Breton bakeries sell in big squares: eggs, milk, a little flour and prunes, baked until the top is brown and the inside is firm enough to slice. It's dense rather than fluffy, and very good with coffee.
Patience is the only trick
Rest the batter for at least an hour, or overnight in the fridge. The flour soaks up the milk and the bubbles settle out, so the far sets smooth instead of spongy. Then let it cool at least 30 minutes after baking: warm far is still soft in the middle and falls apart when you cut it.
When a sunken far is fine
A far puffs in the oven and sinks as it cools, and that's normal. A wet, wobbly centre under the sunken top means it came out too early; a rubbery, bouncy far with hard, dark edges means it baked too long or too hot. Trust the knife in the middle, not the colour of the top.
Making it in Canada
The 2 French ingredients, and what to buy for them in Canada.
Pruneaux d'Agen→California pitted prunes
Agen prunes are softer and moister. The pitted prunes sold here are mostly from California and firmer, so soak them the full 30 minutes, and up to an hour if they're very dry and hard.
🛒 Sunsweet Pitted Prunes (375 g or 500 g) at Metro and Sobeys, Great Value Pitted Prunes at Walmart, or Metro's Selection Whole Pitted Prunes, 375 g. Look in the dried fruit section near the raisins, or with the snacks.
Farine T55→All-purpose flour
A French far uses ordinary T55 flour, about 9.5–11% protein. Canadian all-purpose is closer to 13%, which only makes the far a little firmer; it's meant to be dense anyway, so there's no need for cake flour. Whisk it into the eggs before any milk goes in, or it lumps.
🛒 Five Roses All Purpose at Super C and Walmart, or Robin Hood Original All Purpose at Sobeys and Walmart. Both list about 13% protein.
Good to know: Prunes are shelved with the dried fruit or the snacks, not in the produce section. Check the bag says pitted: whole prunes have stones.
Ready to cook?
Far Breton
A dense, custardy Breton flan studded with soft prunes, with a browned, buttery top. Somewhere between a clafoutis and a baked custard, it needs nothing special from the store, and it's even better cold the next day.
Prep time
15 min
Cook time
50 min
Resting time
1 hr 30 min
Total time
2 hr 35 min
Servings
8
Rest the batter for at least 1 hour, then cool for at least 30 minutes. Allow longer if resting the batter overnight.
Ingredients
Original recipe: 8 servings.
Instructions
Make the batter. Whisk the eggs, sugar and salt until pale. Whisk in the flour until smooth, then gradually whisk in the milk, vanilla and melted butter. The batter should be very thin.
Rest. Cover and leave 1 hour at room temperature, or overnight in the fridge.
Soak the prunes. Thirty minutes before baking, put the prunes in a bowl with the hot tea (or the rum and hot water). Give very dry prunes up to an hour.
Heat the oven. Heat the oven to 210°C (410°F). Butter a 23 × 33 cm (9 × 13 in) baking dish generously.
Fill the dish. Drain the prunes and spread them in the dish. Whisk the batter, since the flour settles, and pour it over.
Bake. Bake 10 minutes, then lower the oven to 180°C (350°F) and bake 40 minutes more, until puffed, deep golden and set: a knife in the middle should come out clean. Start checking with a knife after 30 minutes at 180°C (350°F).
Cool. Let it cool at least 30 minutes; it sinks and firms up. Serve lukewarm or cold, cut in squares.
Notes
Keeps 3 days in the fridge, covered.
No 9 × 13 dish? A 23 cm (9 in) square pan works, or a round 23 cm dish at least 5 cm deep. The far is thicker, so it needs longer at 180°C (350°F): start checking with a knife after the 40 minutes and keep going until it comes out clean.
A Breton far uses demi-sel butter; regular Canadian salted butter does the same job here. More in the butter guide.
For a plain far, leave out the prunes; for a raisin far, use 150 g raisins.
If the top browns too fast, cover loosely with foil after 25 minutes.
Course: Desserts · Cuisine: French · Adapted for Canadian kitchens
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