Preparation info

  • Serves


    • Difficulty


    • Ready in

      40 min

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

This typical Breton flan, Far Breton, is a favourite emergency dessert, and all the members of my family have a different version of it. This one belongs to Juliette Jeuland of Châteaubourg, and uses the traditional prunes, but you can also use dried apricots, cherries, berries or raisins soaked in Armagnac.


  • 3 eggs
  • 100 g unrefined light brown sugar, plus extra for dusting
  • 125 g flour
  • 500 ml milk
  • 80 g butter, plus extra for greasing
  • 150 g pitted prunes


    Heat the oven to 180°C/gas 4.

    Mix together the eggs, sugar and flour in a bowl until smooth and blended.

    Warm the milk and butter until the butter has melted, then add to the flour mixture and blend together well. Finally, stir in the prunes.

    Butter a low-sided earthenware dish and pour the prune mixture into it. Cook for 30 minutes, until risen and browned on top. Dust with sugar, and serve warm or cold.