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Authentic Far Breton Recipe
Brittany, France
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Far Breton is the most representative dessert of its native region of Brittany, where it is also known as farz fourn. This custard specialty is based on a flan-style batter consisting of eggs, milk sugar, and flour. Dried and pitted prunes that have previously been soaked in brandy or rum (preferably Armagnac) are traditionally added to the batter. A dense, smooth texture that distinguishes far Breton from similar custards such as clafoutisRead more
Cooking tips
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batter
A rich and dense custard, one of far Breton's hallmarks, is achieved thanks to a generous amount of eggs (and usually melted butter) added to the mixture of flour, milk, sugar, and occasionally salt. Some variations of far Breton also include vanilla extract. However, most recipes don't call for adding dried fruits to the batter. Still, in any case, pouring the batter into a frying pan through a mesh ... Read more -
method
It is advised to use room temperature ingredients — especially milk and eggs — as they break the emulsion and the butter if added cold. In that regard, some recipes state that milk needs to be warmed up as well. In some recipes, leaving the batter in a freezer for about an hour is advised, which leaves enough time to heat the milk, brown the butter, or simmer the prunes. When it comes to adding the ... Read more -
to butter or not to butter
Butter is used to coat the bottom of the baking dish, and it's often added to the batter to improve its smoothness. Melting the butter beforehand is advised to achieve a golden brown hue and to help it emulsify with other ingredients more efficiently. The leftover butter can also be used to top the far Breton once the custard starts turning golden in the oven. -
serving & storage
Far Breton is best served when warm. The top can be decorated with powdered sugar. It remains tasty even when served cold and can be stored in a refrigerator for three days. Freezing is not advised, as the custard tends to separate.
Recipe variations
Traditional Far Breton (Farz Fourn)
PREP 20min
COOK 50min
RESTING 5min
READY IN 1h 15min
This recipe presents far Breton in its original plain form, as a proper Breton farz fourn, which does not have prunes and other fruit.
Ingredients
50g (1.75 oz) butter, semi-salted
4 eggs
100g (3.5 oz) powdered sugar
120g (4.25 oz) flour
1 L (4 ¼ cups) milk
15 ml (1 tbsp) rum
Preparation
Step 1/8
Preheat the oven to 180°C (around 350°F).
Step 2/8
Melt the butter in a saucepan over medium-low heat. Once it turns golden brown, set it aside.
Step 3/8
Warm the milk in a pot.
Step 4/8
Add the eggs and the sugar into a bowl. Whisk them until the mixture is pale yellow and gains in volume.
Step 5/8
Add the flour to the mix, and continue mixing thoroughly with a whisk. Make sure to avoid creating any lumps.
Step 6/8
Pour the warm milk into the bowl, and gradually add some rum. Stir the whole mixture thoroughly.
Step 7/8
Coat the bottom of an oven-proof dish or a cake pan with butter, and pour the batter into it. Let it cook in an oven for 50 minutes, until golden brown and risen.
Step 8/8
Let it cool down a couple of minutes, then serve.
Other Variations
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