Latest recipes

Far Breton

Far Breton

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  • 5 tablespoons unsalted butter, melted, cooled
  • 1/4 teaspoon vanilla extract
  • 3/4 cup all purpose flour
  • 1 cup small or medium-size pitted prunes (about 6 ounces)
  • 1/4 cup Armagnac or other brandy

Recipe Preparation

  • 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. DO AHEAD 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.

Reviews SectionI sometimes crave this recipe. It's a beautiful custard, studded with sweet dried fruits. Unlike many special breakfasts, it's easy to stir up the night before and simple to get into the oven in the morning. I love eating it warm for breakfast, but if there's any left, it's fabulous cold. Only note: I tried using prunes and cooking them, and they broke down into a thick paste. Now I just soak my fruit in warm liquid overnight, so it's plump, but still distinct. I've started using raisins, which I usually have on hand. You probably already have the essentials for this recipe, so go make it already!EattheworldDallas03/21/20

Watch the video: Recette de Far breton - 750g


  1. Cranleah

    We are waiting for a pile :)

  2. Mazurisar

    Willingly I accept. In my opinion, it is actual, I will take part in discussion. Together we can come to a right answer.

  3. Dikus

    Has cheaply got, it was easily lost.

  4. Fenrijinn

    bullshit .. why ..

  5. Tod

    we can say this is an exception :) from the rules

  6. Tajar

    You don't look like an expert :)

  7. Remy

    Without options ....

Write a message