Far Breton is one of my favorite French desserts, when you need comfort and are feeling down. I wrote the song “Good Days, Tough Days” in the background, to help reflect that feeling of comfort.

Serves

1 custard

Ingredients

 • 3 large eggs

 • ¾ cup (150 g) sugar

 • ¾ cup (90 g) all-purpose flour

 • 1½ cups (360 ml) whole milk

 • 2 tbsp melted butter (plus more for the pan)

 • 1 tsp vanilla extract

 • ¼ tsp salt

 • 1 cup (about 150 g) pitted prunes

Method

1. Prep the prunes. Drain and set aside.

2. In a bowl, whisk the eggs and sugar until pale and smooth. Add the flour and salt and whisk until fully incorporated and lump-free.

3. Slowly whisk in the milk, then the melted butter and vanilla. The batter should be very thin—similar to crêpe batter.

4. Generously butter a baking dish (ceramic works best).Scatter the prunes evenly over the bottom. Pour the batter over the prunes.

5. Bake at 400°F (205°C) for 10 minutes. Reduce heat to 350°F (175°C) and bake another 35–40 minutes, until puffed, deeply golden, and just set in the center.

6. Let cool completely. The Far Breton will deflate slightly and set into a dense, custardy texture.