Far Breton French Prune Custard Cake

This classic French custard cake is filled with sweet prunes and has a rich, comforting flavor. Perfect for make-ahead desserts that impress.

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Prep Time 25

Cook Time 45

Total Time 5 10

Servings: 8 servings

Course: Dessert

Cuisine: French

Calories: 375

For the Prune Soak

14 ounces pitted prunes Soft and moist prunes are preferred.
scant 1/4 cup Armagnac, rum, or other brandy For soaking the prunes; hot tea or water can be substituted.

For the Cake Batter

3.5 tablespoons unsalted butter, melted For greasing the baking dish.
2/3 cup granulated sugar
4 large eggs About 8 ounces shelled weight.
3/4 to 1 cup all-purpose flour Use 3/4 cup for a creamy texture or 1 cup for a firmer custard.
pinch salt
3 cups plus 3 tablespoons cold whole milk Can substitute with 2% or dairy-free milk.

Preparation

Soak the pitted prunes in a bowl, covering them with Armagnac, rum, or brandy for at least 3 hours. If avoiding alcohol, use hot tea or water.
Preheat your oven to 425°F and brush a deep 8x10-inch baking dish with melted butter.
In a large bowl, stir the sugar and eggs until blended. Gradually add the flour, stirring only until combined, then mix in the salt.
Slowly whisk in the cold milk until the batter is thin and pourable. Adjust with milk or flour for a smooth texture.

Assembly and Baking

Spread the soaked prunes in the bottom of the buttered dish, reserving a little syrup, then warm the dish in the oven.
Pour the batter over the prunes and bake at 425°F for 10 minutes, then lower the temperature to 350°F and continue baking for 25 to 45 minutes, checking for doneness.
Cool the cake completely in the dish, then refrigerate before slicing for the best texture.

Let the cake cool fully and chill before serving for clean slices. This dessert pairs well with lightly sweetened whipped cream or fresh berries.