Far Breton Photo

Far Breton Recipe Bon Appetit. Combine milk, eggs, 1/2 cup sugar, butter, vanilla, and salt in blender jar.

Blend 1 minute. Add flour and pulse just until blended, scraping down sides of jar. Cover and chill in jar at least 3 hours and up to 1 day. Combine prunes, 1/2 cup water, and raisins in heavy small saucepan.

Cook over medium heat until fruit is softened and water is almost evaporated, stirring occasionally, about 1. Turn off heat. Pour brandy over fruit.

Using long match, ignite brandy. Let flames burn off, shaking pan occasionally. Transfer fruit to small bowl. Cool completely. DO AHEAD Can be made 1 day ahead. Cover and let stand at room temperature. Position rack in center of oven and preheat to 3.

F. Butter 8- inch- diameter cake pan with 2- inch- high sides. Line bottom with parchment or waxed paper.

Butter paper. Dust pan with flour, shaking out excess; place on baking sheet. Reblend batter until smooth, about 5 seconds. Pour into prepared cake pan. Drop prunes and raisins into batter, distributing evenly. Bake cake on baking sheet until sides are puffed and brown and knife inserted into center comes out clean, about 1 hour. Cool cake completely in pan on rack.

Great tips & recipes delivered to your inbox. 1. Place eggs, milk, sugar, salt, vanilla, salt, and melted butter in a blender or food processor and blend for 1 minute. Combine milk, eggs, 1/2 cup sugar, butter, vanilla, and salt in blender jar. Blend 1 minute. Add flour and pulse just until blended, scraping down sides of jar. Cover. The ingredients for Far Breton - milk, eggs, sugar, flour and dried fruit - are almost always on hand. Far Breton is best enjoyed still warm from the oven when the. This dessert is a dense milk based flan flavored with rum and studded with prunes. Far Breton comes from Brittany on the west coast of France. It should be served.

Place piece of parchment or waxed paper on flat plate. Sift powdered sugar onto paper. Run knife around cake in pan to loosen. Homemade Potato Wedges.

Invert pan onto paper, releasing cake. Remove pan; peel off paper. Place serving plate over cake and invert. Dust top of cake with additional powdered sugar.

Far Breton. Far Breton (also Breton far) is a traditional cake or dessert from the Brittany region in France. 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. Inspired by Patisserie Made Simple by Edd KimberAlthough I’ve seen versions of Far breton made with raisins, I urge you to resist the urge to substitute another.