DISH RESEARCH · Dish
Far Breton
Dense Breton baked custard cake with pitted prunes and a buttered crust.
About Far Breton
Far Breton is Brittany's dense baked custard cake. This profile follows Brittany Tourism's prune version, the best-known fruit variation, while naming it specifically rather than presenting it as the earlier plain formula.
Full-cream milk, egg and butter give the far a mellow custard richness, with sugar adding restrained sweetness. Prunes bring deep jammy fruit and a slight tang against the plain wheat batter.
The baked far is low and slab-like with a smooth browned top and a pale, dense custard interior. Dark prunes sit throughout the soft, sliceable crumb, which is firmer than flan but more tender than cake.
Allergens in this recipe
Contains: Wheat (gluten), Egg, Milk.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Far Breton
Breton Prune Far.
- Wheat flourCustard-cake structure
- SugarSweetness
- EggsCustard setting and richness
- Full-cream milkCustard liquid and richness
- Pitted prunesJammy dried-fruit filling
- SaltFlavour balance
- ButterDish coating and browned dairy richness
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Wheat flour:
- Sugar:
- Eggs:
- Full-cream milk:
- Pitted prunes:
- Salt:
- Butter:
Origins & food traditions
Brittany's official tourism authority supplies the complete prune Far Breton recipe selected here. Its guide to Breton pastries independently calls Far Breton a major regional classic and distinguishes the original plain formula from the best-known prune version.
Countries
- France
- FranceCatalogue link pending review
Cuisines & regions
- Breton Cuisine
- French Cuisine
- Breton CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.