Best 4 Far Breton Recipes
Far Breton is a traditional French dessert that originated in the Brittany region of France. This rustic yet delightful dish combines the flavors of sweet, tender prunes with a rich custard-like batter, all baked to perfection. The result is a delectable treat that is both comforting and satisfying.
While the classic Far Breton recipe has stood the test of time, there are many variations that have emerged over the years, each offering a unique twist on this beloved dessert. Some popular variations include:
1. Apple Far Breton: This variation incorporates sliced apples, adding a delightful crunch and tartness to the dish.
2. Pear and Almond Far Breton: This version features juicy pears and crunchy almonds, creating a harmonious blend of flavors and textures.
3. Chocolate Far Breton: Chocolate lovers will rejoice at this decadent variation, which infuses the batter with rich, velvety chocolate.
4. Gluten-Free Far Breton: For those with gluten sensitivities, this variation uses gluten-free flour, ensuring that everyone can enjoy this delicious dessert.
5. Vegan Far Breton: This plant-based variation uses dairy-free milk and eggs, making it a delightful option for vegans and those with dietary restrictions.
Whether you prefer the classic Far Breton or one of its many variations, this dessert is sure to tantalize your taste buds and leave you craving more. So, gather your ingredients, preheat your oven, and embark on a culinary journey to savor the exquisite flavors of Far Breton.
FAR 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. 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
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(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
Categories Dessert
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- 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.
- VARIATIONS.
- 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.
FAR BRETON
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
Categories Dessert
Time 45m
Yield 1 custard, 6 serving(s)
Number Of Ingredients 10
Steps:
- 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
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.
Tips:
- For a crispy crust, use a well-seasoned cast-iron skillet.
- If you don't have a cast-iron skillet, you can use a regular skillet over medium heat.
- Make sure the butter is melted and sizzling before adding the apples.
- Cook the apples until they are softened and caramelized.
- Don't overcook the batter, or it will be tough.
- Serve the Far Breton warm with a dollop of crème fraîche or vanilla ice cream.
Conclusion:
Far Breton is a delicious and easy-to-make dessert that is perfect for any occasion. With its simple ingredients and rustic charm, it is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give Far Breton a try. You won't be disappointed!
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