Far Breton
(Farz fourn, Breton far)
Far Breton is a traditional dessert: a custard flan cake similar to clafoutis, consisting of milk, eggs, flour, prunes, and raisins. The cake is a specialty of the Brittany region, and the original recipe dates back to the 18th century, when it was made in a savory version and was used to accompany meat dishes.
Over time, more butter and eggs were added to the combination, making far Breton an expensive dessert which was mostly consumed by the upper classes at the time. Today, the cake remains one of the most loved French family desserts.
Recipe variations
Traditional Far Breton (Farz Fourn)
READY IN 1h 15minThis recipe presents far Breton in its original plain form, as a proper Breton farz fourn, which does not have prunes and other fruit.
Larousse Gastronomique's Far Breton with Prunes and Currants
READY IN 13h 25minThis recipe for far Breton with prunes and currants is taken from Larousse Gastronomique. Some extra preparation is required ahead, as prunes and currants need to be soaked in warm tea overnight.
Far Breton with Rum and Vanilla Sugar
READY IN 2d 0hThis recipe is a take on far Breton that features brandy-soaked plums and vanilla sugar. To prepare the soaked prunes, leave them in a small bowl filled with rum for up to 48 hours.
Far Breton Authentic recipe
This recipe presents far Breton in its original plain form, as a proper Breton farz fourn, which does not have prunes and other fruit.
WHERE TO EAT The best Far Breton in the world (according to food experts)
