[1] Its base is similar in composition to a clafoutis batter: a flan-style eggs-and-milk custard with flour added.

Prunes or raisins are common additions.

[2][3] Numerous recipes available at popular websites suggest soaking the dried fruits in alcohol; this is not traditional practice but makes an interesting variation.

Far Breton as served in Brittany is often cooked to a much more "burned" appearance than online recipes indicate; the top of the custard appears nearly blackened rather than golden-brown.

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