Far Breton

A traditional French custard-based cake studded with prunes, baked until golden and creamy inside. Simple, elegant, and ready in under an hour.

elegantwholesomefrenchvegetariancreamytendersoftweekend

Ingredients

1
Set the oven to 350°F and wait until the indicator light or beep tells you it has finished preheating, about 10 minutes.
2
Rub the inside of a 9-inch round cake pan with butter, coating the bottom and all sides so nothing sticks during baking.
3
Pour the 1.5 cups milk into a large mixing bowl.
4
Crack the 3 eggs into the bowl with the milk.
5
Add the 0.75 cups flour and 0.5 cups sugar to the bowl.
6
Add a pinch of salt to the bowl.
7
Whisk all ingredients together until the mixture is smooth and uniform with no lumps of flour visible, about 2 minutes.
8
Melt the 3 tablespoons butter in a small saucepan over medium heat until it is completely liquid and foamy, about 1 minute.
9
Pour the melted butter into the batter and whisk until it is evenly distributed throughout.
10
Scatter the 1 cup pitted prunes across the bottom of the buttered cake pan in an even single layer.
11
Pour the batter over the prunes, covering them completely and filling the pan three-quarters full.
12
Place the pan in the preheated 350°F oven on the middle rack.
13
Bake for 40 to 45 minutes until the top is golden brown (the color of warm honey) and the center still jiggles slightly when you gently shake the pan.
14
Remove the pan from the oven and let it rest on the counter for 5 minutes before serving, allowing the custard to firm up slightly.
15
Serve warm or at room temperature, scooping portions with a spoon so the creamy custard and prunes stay together.

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