Far Breton
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Far Breton
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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 ...
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Ingredients
- 22-24 prunes pitted, dried plums
- 1/3 cup (80ml) Armagnac (or Cognac, brandy, or dark rum)
- 2 cups (500ml) milk whole
- 2 egg large
- 2 egg large yolks
- 1/2 cup (100g) sugar
- 1/4 cup (60g) butter salted or unsalted, melted
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2/3 cup (90g) flour
- butter additional, softened butter; for preparing the baking dish
- flour additional, softened butter; for preparing the baking dish
Instructions
- 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.
Notes
- Storage: Far breton can be made up to three days before serving, and refrigerated. Let come to room temperature before serving.
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