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Sliced far breton on a wooden board showing golden custard studded with rum-soaked prunes and a dusting of powdered sugar

Far Breton: Brittany's Classic Prune Custard Cake

A Breton custard cake with rum-soaked prunes, baked until golden with a soft, flan-like center.
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Prep Time 1 hour 15 minutes
Cook Time 50 minutes
Total Time 2 hours 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: French
Calories: 192
Ingredients Method Notes

Ingredients
  

For the prunes
  • 300 g pitted prunes
  • 60 ml dark rum or strong black tea for alcohol-free
For the batter
  • 500 ml whole milk room temperature
  • 4 large eggs room temperature
  • 100 g granulated sugar
  • 100 g all-purpose flour
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 20 g butter softened, for greasing the dish

Method
 

Soak the Prunes
  1. Combine the pitted prunes and dark rum in a small bowl. Let them soak for at least 1 hour, or overnight in the fridge for deeper flavor.
Make the Batter
  1. Heat the oven to 180 C / 355 F. Grease a 23 cm / 9-inch round ceramic baking dish, 5 cm deep, with the softened butter.
  2. Whisk the eggs and sugar together in a large bowl until pale and slightly thickened, about 1 minute.
  3. Whisk in the flour and salt until smooth, scraping the bottom of the bowl so no dry pockets remain.
  4. Gradually whisk in the milk and vanilla extract until the batter is thin and lump-free, similar to pancake batter.
Bake the Far Breton
  1. Drain the prunes and scatter them evenly across the bottom of the prepared baking dish.
  2. Pour the batter slowly over the prunes so they stay spread out instead of clumping in the center.
  3. Bake for 45 to 50 minutes until the top is deep golden and domed, and the center jiggles slightly like a set flan rather than sloshing like liquid.
  4. Cool in the dish for at least 30 minutes before slicing. Serve at room temperature or chilled.

Notes

  • Soak prunes at least 1 hour, overnight for deeper flavor.
  • Don't overbake, center should jiggle slightly like flan.
  • Cool at least 30 minutes before slicing for clean cuts.
  • Chilling overnight improves texture and makes slicing easier.