Preparation info
  • Serves


    • Difficulty


    • Ready in

      40 min

Appears in
The French Kitchen: A Cookbook

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


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 ear