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
Number Of Ingredients 9
- 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
- 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.
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. For those who really don't want to use prunes, I've seen French recipes that use raisins, so those are entirely permissible. If you are avoiding alcohol, you could poach some prunes in tea and use those, drained. The batter is similar to crêpe batter, and like crêpe batter, it should rest for at least 4 hours in the refrigerator before using it. You can make it the day before you plan to use it. If you prefer a less-sweet dessert, you can reduce to sugar to 6 tablespoons (75g). Some recipes advise lining the baking dish with parchment paper, which I found wasn't critical. And in fact, it got soggy during cooking (and tore easily) - so decided to stick with regular butter and flour, and didn't have much of a problem getting pieces out of the baking dish.
Provided by David
Number Of Ingredients 11
- In a small saucepan, warm the prunes with the liquor over moderate heat, stirring them a few times while cooking, until most of the liquid is absorbed. Cover, and remove from heat and let cool. (The prunes can be prepared a day or two before using.)
- To make the custard, put the milk, eggs, yolks, sugar, melted butter, vanilla, salt, and flour in a blender. Blend until smooth. Refrigerate the custard for at least four hours, or overnight.
- To bake the far breton, preheat the oven to 400ºF (200ºC).
- Generously butter the bottom and sides of a baking dish roughly 10-inches (25-30cm) in length. (Or use a round cake pan of similar diameter, but not a springform pan, which would leak.) Dust with flour and tap out the excess. Strew the prunes in the bottom of the baking dish.
- 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.
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 warm and dusted with confectioners' sugar.
Provided by threeovens
Yield 1 custard, 6 serving(s)
Number Of Ingredients 10
- Preheat oven to 350 degrees F; generously grease a 10-inch baking pan with butter (2-quart capacity).
- In a large bowl, combine flour, sugar, and salt; stir and make a well in the center.
- Add eggs and whisk until the batter is smooth.
- Stir in the rum, milk, and melted butter.
- Arrange the prunes in the bottom of the baking dish; pour batter on top of the prunes.
- Bake until golden and the custard is set, about 35 minutes.
- Serve in wedges, sprinkled with confectioners' sugar; enjoy warm.
- If you are really ambitious, flip it out of the baking dish like a flan.
FAR BRETON(FRENCH PRUNE CAKE)
From: easy-french-food.com Far Breton is the name of this very easy prune cake recipe. It is a specialty of the Brittany region (or La Bretagne) of France The cake batter sets for 30 minutes to 1 hour and the cake bakes for 30 minutes and sets in the oven for 30 minutes. These times are added to prep and cook time.
Provided by MomLuvs6
Yield 6-8 serving(s)
Number Of Ingredients 8
- Preheat oven to 400 degrees.
- In a food processor or mixer, blend together the flour and eggs until smooth. Mix in the sugar and vanilla and blend well. Slowly add the milk and mix well to make a smooth batter. Let the batter sit for 30 minutes to an hour. Cover prunes with hot water and let sit for 10 to 15 minutes.
- Melt the butter in the bottom of a two quart or so baking dish in oven. Tip the pan and swirl the butter so that it coats evenly the bottom and sides. Pour the batter into the pan and add the floured prunes (the flour should help to keep the fruit from sinking to the bottom.
- Bake for 30 minutes at 400°F Turn the oven off and leave the cake in the oven for 30 more minutes.
- Serve warm and sprinkled with powder sugar.
- Use a mix of raisins and prunes for the fruit.
- Soak the fruit in hot weak tea for a couple of hours. This is especially recommended if you are using drier prunes. The ones we get from Agen are so moist and plump, I don't bother with this, but it is frequently seen in French recipes.
- Soak the fruit in brandy for a couple of hours. I haven't tried this, but I'm sure it adds an extra something especially if you like alcohol tastes in your desserts.
- 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.
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