Far Breton (also Breton far; Breton: Farz forn) is a traditional cake or dessert from the Brittany region in France. Its base is similar in composition to a clafoutis batter: a flan-style eggs-and-milk custard with flour added. Prunes or raisins are common additions. Numerous recipes available at popular websites suggest soaking the dried fruits in alcohol; this is not traditional practice but makes an interesting variation. Far Breton as served in Brittany is often cooked to a much more "burned" appearance than online recipes indicate; the top of the custard appears nearly blackened rather than golden-brown.
|Place of origin||France|
|Region or state||Brittany|
|Main ingredients||Flour, eggs, milk|
- Deseine, Trish (24 October 2008). "Far breton aux pruneaux". Times Online. Retrieved 19 March 2010.
- Bertinet, Richard (16 May 2009). "Richard Bertinet's Far Breton". Times Online. Retrieved 19 March 2010.
- Bertinet, Richard (21 Mar 2014). "Richard Bertinet's Phare Breton recipe". The Telegraph. Retrieved 2 July 2015.[dead link]