Breton Custard Cake

It smells like a childhood Sunday afternoon, the kind where rain hums softly outside and the kitchen stays warm and bright. This Far Breton dessert – with prunes sunk deep into custard, caught mid-swell like sleepy ovals in golden batter – is the kind of thing you eat slowly, maybe with a spoon that’s slightly too big. The top goes bronzed and blistery, the soft set beneath cools into something almost pudding, almost cake. It’s plain, yes, and humble… but if you’ve ever had it, you know. It’s not simple at all.

Why You’ll Crave It

• Custard and fruit, in one slice – it’s comfort food dressed quietly
• Lovely cold, warm, or just sitting out on the counter, waiting
• Only one bowl, and no fancy technique needed
• Feeds a crowd or a quiet few over a few days (it keeps so well)
• French but not fussy – rustic in the nicest way possible

The first time I made this, I sat at the counter while it baked, completely enchanted by the smell. I didn’t even wait for it to cool.

What You’ll Need

• 200 g all-purpose flour: sifted, light, it makes up the soft cake structure (don’t skip the sifting, it matters)
• 150 g sugar: white granulated – nothing fancy here, just clean sweetness
• 1 liter cold whole milk: creamy and rich, room temperature works too but cold creates a smoother mix for me
• 4 large eggs: cracked fresh, ideally room temp for better blending
• 1 teaspoon vanilla extract: it brings such deep warmth to the custard
• A generous pinch of salt: because everything sweet needs balance
• 200 g pitted prunes, halved: sticky and deep-flavored, don’t be shy about packing them in – every bite should get one
• Butter: just enough to grease the dish thoroughly, edges and base both

Easy How-To

Start with your oven

Preheat it to 180°C (that’s 350°F). You’ll want it hot and steady by the time your batter’s ready. It’s a good moment to butter your baking dish too – use your hands and press it into all the corners.

Mix the flour and sugar

Get a big bowl, one with high sides, and whisk together your flour, sugar, and pinch of salt. It should look like dry snow when you’re done.

Whisk the eggs separately

In another bowl, whisk your four eggs. Not just mixed, but airy and almost fluffy. It should look like it could hold a ribbon if you drag your fork through it slowly.

Combine them gently

Now pour your whisked eggs into the flour mix, a little at a time. Whisk as you go to avoid lumps (though honestly, a few tiny ones won’t ruin it).

Add the milk slowly

This step makes me slow down – pour the milk in gradually, stirring constantly. Take your time. It should end up smooth and quite liquidy, almost like pancake batter but thinner.

Stir in the vanilla

A teaspoon – though I’ve done a shy tablespoon when I feel indulgent. It makes the custard warm and floral.

Layer the prunes

Pour half the batter into the dish and drop in half the prunes. Then add the rest of the batter and finish with remaining fruit. This helps them float evenly throughout, not all bunched at the bottom.

Into the oven

Carefully. It’s fairly liquid so use two hands. Bake for about 45-50 minutes – mine takes 48, give or take. It should puff slightly and be golden around the edges, gently firm in the middle. A knife should come out mostly clean (a soft wobble is fine).

Rest and cool

Pull it out and let it sit. Give it at least 15 minutes before slicing. It sets more as it cools. If you eat it warm, it’ll be less tidy… but very, very comforting.

Good to Know

• The prunes might look old-fashioned but trust me – they melt into soft, jammy pockets once baked
• It’s one of those rare desserts that’s nearly better the next day
• If it cracks on top, don’t worry – it’s actually meant to look rustic and a bit wrinkly

Serving Ideas

• Lovely with crème fraîche, or just a spoonful of thick plain yogurt
• Try it cold the next morning with strong coffee – it’s oddly perfect for breakfast
• You can dust it with powdered sugar just before serving if you’re feeling elegant

Top Tricks

• Let the batter rest 20-30 minutes before baking if you have time – it deepens the flavor
• Use full-fat milk. It matters. Skim will leave it flat.
• Plump your prunes in warm tea or rum if they’re very dry or hard. It’s worth the extra pot to wash.

Frequently Asked Questions

What is far breton?

Far breton is a traditional dessert from Brittany in France – a cross between a flan and a heavy custard cake. It’s usually packed with prunes and has a smooth, almost pudding-like texture.

Can I use different fruits in far breton?

Yes, though prunes are classic. Raisins, dried cherries, or even sliced apples or pears work nicely. Just keep the pieces even and not too moist or they’ll sink or weep into the custard.

How should I store leftover far breton?

Let it cool fully, then cover with wrap or seal in a container and refrigerate. It keeps well for 3 days – though honestly, I’ve never had it last that long in my house.

Can far breton be frozen?

Technically, yes. Wrap tightly and freeze up to a month. Thaw in the fridge overnight and reheat gently if you like it warm. But frozen custard loses a bit of its silkiness, just so you know.

What can I serve with far breton?

It’s lovely on its own, but pairs beautifully with a bit of cream, a thin fruit compote, or vanilla ice cream. Some people like a drizzle of caramel too – I prefer keeping it simple.