Name: Far Breton
Yield: Makes 12 small cakes
Cuisine: French
Ingredients: 65 g (2 oz) whole eggs (about 1-2 eggs); 50 g (1¾ oz/¼ cup) caster (superfine) sugar; 70 g (2½ oz/½ cup) plain (all-purpose) flour sifted, plus extra for lining the mould; 2 g (⅛ oz) salt; 155 ml (¼ pint/⅔ cup) full-fat milk; 155 ml (¼ pint/⅔ cup) double (heavy) cream; 60 g (2 oz/½ stick) cold unsalted butter cut into 5g (1 tsp) cubes, plus extra softened butter for greasing; 24 Armagnac-marinated Prunes

Preparation info

Makes
12
small cakes

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

The recipe for Far Breton originated in Brittany, northwest France. It dates back to the 18th century and over the years it has evolved from a savoury flan into the sweet version we know today. Each district within the region has its own variation. Here, I have used marinated prunes, which are the speciality of the Quiberon region.

Ingredients

65 g (2 oz) whole eggs (about 1-2 eggs)
50 <

Europe
France
Brittany
Cake
Mediterranean
Vegetarian

Method

Put the eggs and sugar in a mixing bowl and mix well together. Mix in the sifted flour and salt.
Gradually add the milk and cream, mixing as you go. Transfer to the fridge to rest overnight.
Preheat the oven to 180°C (350°F/Gas 4) and take the

No reviews for this recipe

Ingredients

Method

Part of