Far Breton
DESSERT
Contributed by Lena Trebaul
Research Fellow, Camprodon Lab
The far is a specialty from Brittany, France. This region used to be poor and the traditional meals were made from common ingredients and were
easy to make for a large party.
Ingredients
3 eggs
2 oz of sugar
4 oz of flour
500 ml of milk
A small piece of (salted) butter
Prunes (Breton version), apples cut in small pieces, cranberries
(American version) or other fruits of your liking
Method
1. Toss the eggs in a large bowl.
2. Mix it with sugar, then flour and incrementally add the milk.
3. Butter a large plate and pour your mix in. You can then add the
prunes, apples, cranberries that will hover on the top, or leave it
as is.
4. Bake in an oven for at least 1 hour at low temperature (160°C).
You can take it out of the oven as soon as the top is inflated,
which means it is baked. The sooner you take it out, the more it
will resemble a flan, and if you leave it longer it will be more
like a cake.
My mother taught me this recipe which spirit is all about sharing simple but tasteful things. Recipes used to
be passed orally and each generation tends to adapt it to their liking. The most traditional far is made with
prunes, but since I am in Boston, I have been using cranberries instead and it works very well!
I don't have a picture of the recipe so I thought I would show the land it comes from, hoping that the meal
takes you to a place full of rocks, waves and salted air. Here were are at the most western coast of France
(Le Conquet, Finistère).
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