Far Breton Recipes

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FAR BRETON



Far Breton image

Far Breton is a prune flan recipe from the northwest of France (Bretagne or Brittany). You serve it in the oven dish. Its very easy to make. It is possible to change the recipe using different kinds of fruit. And leave out the rum for the kids!

Provided by saning

Categories     World Cuisine Recipes     European     French

Time 55m

Yield 8

Number Of Ingredients 9

9 ounces pitted prunes
1 cup all-purpose flour
⅝ cup white sugar
1 tablespoon vanilla sugar
1 teaspoon baking powder
1 pinch salt
4 eggs
3 cups whole milk
2 tablespoons rum

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Grease a shallow 2 quart baking dish.
  • Place the pitted prunes in a saucepan with enough water to cover. Bring to a simmer, and cook until the prunes are tender but still hold their shape, about 10 minutes. Drain the prunes and arrange them in the bottom of the prepared baking dish.
  • Whisk together the flour, white sugar, vanilla sugar, baking powder, and salt in a large bowl. Whisk in the eggs one at a time, beating well after each addition. Gradually pour in the milk, stirring vigorously with a wooden spoon until combined. Stir in the rum. Pour the batter evenly over the prunes.
  • Bake in the preheated oven for 10 minutes. Reduce the oven temperature to 400 degrees F, and bake until the filling is firm, has risen a little, and the top is browned, about 30 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 297.6 calories, Carbohydrate 53.3 g, Cholesterol 102.2 mg, Fat 5.8 g, Fiber 2.7 g, Protein 8.5 g, SaturatedFat 2.5 g, Sodium 134.2 mg, Sugar 33.5 g

FAR BRETON



Far Breton image

Categories     Cake     Egg     Fruit     Dessert     Bake     Prune     Raisin     Cognac/Armagnac     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

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

Steps:

  • 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 10 minutes. 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. (Can be made 1 day ahead. Cover and let stand at room temperature.)
  • Position rack in center of oven and preheat to 375°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.
  • Place piece of parchment or waxed paper on flat plate. Sift powdered sugar onto paper. Run knife around cake in pan to loosen. 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 image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 11

3 large eggs
2 cups whole milk
1/2 cup sugar
1/4 teaspoon pure vanilla extract
1/8 teaspoon salt
5 tablespoons unsalted butter, melted and cooled, plus more for pan
3/4 cups all-purpose flour, plus more for pan
1 cup pitted prunes
1/3 cup dark raisins
1/4 cup Armagnac or 1 cup hot tea, such as Earl Grey
Confectioners' sugar, for dusting

Steps:

  • Place eggs, milk, sugar, salt, vanilla, salt, and melted butter in a blender or food processor and blend for 1 minute. Add flour, and pulse several times. Pour batter into a pitcher, cover, and refrigerate for 3 hours, or preferably overnight.
  • Meanwhile, place prunes, raisins, and 1/4 cup water in a small saucepan over medium heat. Cook until water is almost evaporated. Turn off heat and pour Armagnac evenly over fruit. Using a long, lighted match, ignite the alcohol and stand back until the flame dies out. Pour the fruit and its liquid into a heatproof bowl, and set aside. If using tea, place prunes and raisins in a heatproof bowl and pour tea evenly over fruit. Let cool to room temperature, cover, and set aside.
  • Place rack in center of the oven and preheat to 375 degrees. Butter an 8-by-2-inch round cake pan, line the bottom with parchment or wax paper. Butter the paper and dust the pan with flour, tapping out any excess. Place the pan on a baking sheet.
  • Remove batter from refrigerator and whisk to reblend. Forcefully tap the bottom of the pitcher on your work surface to break any top bubbles. Pour batter into prepared pan. Add the fruit, evenly distributing it within the batter; discard any remaining soaking liquid. Bake until top of the cake is puffed and brown and a thin knife inserted into the center comes out clean, 50 to 60 minutes. Transfer pan to a wire cooling rack and cool to room temperature.
  • To unmold, place a piece or parchment or wax paper over the wire cooling rack and dust with confectioners? sugar. Have your serving plate ready. Run a blunt knife between the cake and the sides of the pan and gently turn cake out onto the prepared rack; quickly invert onto the serving plate. Dust with more confectioners? sugar just before serving.

FAR BRETON



FAR BRETON image

Categories     Cake     Dessert     Bake

Yield 1 cake

Number Of Ingredients 12

2 cups whole milk
3 large eggs
1/2 cup sugar
5 Tbsp unsalted butter, melted cooled
1/4 tsp vanilla extract
1/8 tsp salt
3/4 cup all purpose flour
1 cup small or medium sized pitted prunes(about 6 oz)
1/2 cup water
1/3 cup raisins
1/4 cup Armagnac or other brandy
powdered sugar

Steps:

  • Combine milk, eggs, 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, water, and raisins in heavy small saucepan. Cook over medium heat until fruit is softened and water is almost evaporated, stirring occasionally, about 10 minutes. Turn off heat. Pour brandy over fruit. Using long match, ignite brandy. Let flames burn off, shaking pan occasionally. Transfer fruit into a small bowl. Cool completely. (Can be made a day ahead. Cover and let stand at room temperature.) Position rack in center of oven and preheat to 375 degrees 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 on pan rack. Place piece of parchment or waxed paper on flat plate. Sift powdered sugar onto paper. Run knife around cake in pan to loosen. Invert pan onto paper to release cake. Remove pan; peel off paper. Place serving plate over cake and invert. Dust top of cake with additional powdered sugar.

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Top Asked Questions

What is farfar Breton?
Far Breton is a prune flan recipe from the northwest of France (Bretagne or Brittany). You serve it in the oven dish. Its very easy to make. It is possible to change the recipe using different kinds of fruit.
How do you cook Far Breton?
Far Breton. Stir the chilled custard a few times, then pour it over the prunes and bake until the top is gently browned, 45 to 50 minutes. Let cool completely, then slice into bars. Storage: Far breton can be made up to three days before serving, and refrigerated. Let come to room temperature before serving.
Can I substitute raisins for prunes in Far Breton?
Inspired by Patisserie Made Simple by Edd Kimber Although I’ve seen versions of Far breton made with raisins, I urge you to resist the urge to substitute another dried fruit. Prunes really make this dish. To pit prunes, use a paring knife to make a slit in each prune and slide out the pit.
What to eat in Breton France for a holiday?
Breton pastries and sweet treats (also known as ‘lichouseries’ from the Breton word lichou meaning ‘gourmand’) are always very popular and make the best holiday memories. This cake was invented in Douarnenez around 1865 and will melt the heart of every gourmand.

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