far breton

Back from Brittany, I couldn’t resist the urge to extend the holidays by tasting a far Breton. It is a very simple dessert to make and which is sure to seduce. Some prefer it plain, others with raisins or sometimes even with caramelized apples…
I stuck to the prune one.

The holidays, the summer, the sun already seem so far away!
I think I’m going to go straight to redo a little far to cheer me up…

far breton:

750ml milk
1 vanilla pod
6 eggs
150g sugar
150g flour
25ml rum
30g salted butter
20/25 soft prunes

In a saucepan, bring the milk and the scraped vanilla pod to a boil.
Let stand while you prepare the other ingredients.

Preheat the oven to 220°C.

Whisk the eggs and sugar until you have a frothy mixture.
Add the flour and mix.
Dilute by pouring in the still hot milk little by little while whisking.

Put the butter in pieces in the mold and place it in the oven just long enough to melt it.
Shake the dish so as to distribute the butter on all the edges.

Arrange the prunes and pour the mixture over them.

Bake and lower the temperature to 180°C.
Cook for 45 minutes to 1 hour depending on the thickness of the far.

To finish: I wanted to use the dish that we see in the photo, but it turned out that it really lacked height. As a result, my far is not thick enough for my taste. In addition, metal is not ideal for cooking this kind of dessert. Choose a dish with fairly high sides. about 20/25 cm. Those in pyrex or terracotta are perfect.

If your prunes are too dry, soak them in hot rum-flavoured water for at least 1 hour.

The alcohol leaves on cooking. Only the taste remains.

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