Far à la flotte

“Water is made to sail or wash …” says an old retired Breton sailor I know well.

Far Breton recipe

Preheat oven to 180°C (356°F).
In a bowl, mix 6 eggs, 75 g whole cane sugar, 1 1/2 packets vanilla sugar, 150 g whole-wheat and/or spelt and/or rye flour. Gradually add 750 ml whole milk.

Place a lump of salted butter in an ovenproof gratin dish. Melt in the oven. Once the butter has melted, remove the dish from the oven and add the pitted prunes. Add the mixture from the bowl.

Place in the oven. The far is cooked when it has the consistency of a flan.

In French, “le phare” is pronounced the same way as “le far”, thus the play on word of this picture. “Flotte” is also a play on words as it can mean “water” or “a float of boats”. Bretons went far because of their fishing traditions.

Le Four Light : “Le four” means “the oven” in French but here le phare du four is “Le Four Light”, a lighthouse.

“Van Diemen’s Land Steam Co. saved to Towers in the Storm: Le Four Light – Chenal du Four, France, Le Four Light (1874) is a round stone tower with lantern & gallery mounted on a square base, it is unpainted with a painted black lantern. The lighthouse marks the north entrance to the Chenal du Four.”

Classic meals from Brittaby: A Rich Tradition – Living Language:

“For dessert we’d have my mother’s far breton (…), which is a typical Breton snack. It’s like a large flan baked in a big earthenware dish, a mixture of custard and creme brulee. We make ours with prunes soaked overnight in rum.”

Sacred salted butter – Saveurs:

Marie of Brittany – Wikipedia:


Aurianne Or by Aurianne Or is licensed under CC BY-NC 4.0