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Far Breton Recipe: Traditional French Prune Flan Cake

Prep15 min
Cook1h 40min
Total1h 55min
Yield6 portions
LevelAdvanced
 
 
About This Recipe

Make Far Breton, a traditional Breton prune flan cake with a rich custard texture. Learn how to prepare a smooth batter, distribute the prunes and bake evenly.

Scale This Recipe

Servings

Ingredients

Units
  • 20 grams salted butter, — for the dish
  • 125 grams plain
  • 125 grams sugar
  • 2 bags vanilla sugar, — = 18 grams
  • 5 grams baking powder
  • 1 pinch salt
  • 4 large whole eggs
  • 250 grams pitted prunes
  • 3 cups whole milk
  • 2 tablespoons rum, — optional

Instructions

  1. 1
    Preheat the oven to 450ºF. a large, ovenproof dish with the salted butter.
  2. 2
    Combine the flour, sugar, vanilla sugar, baking powder and the pinch of salt in a large mixing bowl. Give the mix the shape of a well and reserve.
  3. 3
    Put the prunes in a saucepan with the milk and the rum. Bring to a boil on medium heat. The prunes should be tender but should still hold their shape. the prunes and place them into the dish.
  4. 4
    Add the egg to the flour mixture, starting from the center, and to incorporate the flour. Gradually add the boiled milk to the mix, whisking vigorously until combined.
  5. 5
    Carefully pour the over the prunes, then place in the preheated oven and bake for about 10 min at 450ºF and for about 40 minutes at 350ºF. It is cooked when the top is browned, and the filling has risen and is firm. Serve warm or at room temperature.
Techniques in this recipe
Baking Whisking
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Tools Used in This Recipe

KitchenAid
Immersion Blender
Victorinox
8" Chef's Knife
All-Clad
Heavy-Bottom Stock Pot
Chef's Notes

Precision matters more in pastry than almost anywhere else in the kitchen — measure carefully and don't rush the resting times. You'll find techniques like this one across our full course library.

If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.

— Chef Eric

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