Name: Far Breton
Yield: Makes 8 servings
Ingredients: 2 cups whole milk; 3 large eggs; 1/2 cup sugar; 5 tablespoons unsalted butter, melted, cooled; 1/4 teaspoon vanilla extract; 1/8 teaspoon salt; 3/4 cup all purpose flour; 1 cup small or medium-size pitted prunes (about 6 ounces); 1/2 cup water; 1/3 cup raisins; 1/4 cup Armagnac or other brandy; Powdered sugar

Image may contain Food Dessert Cake Confectionery Sweets and Pie

Far BretonBrian Leatart

A far is a custardy pudding cake, similar to a clafouti but with a dense, smooth, flan-like texture. This one, studded with brandy-soaked prunes and raisins, is the signature pastry of Brittany, served for breakfast as well as dessert.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Smashed Broccoli Pasta

A feel-good dinner designed to cram a ton of veg in each serving.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.