Far breton al assiette

Can you make Far Breton without alcohol?
Bake first for 10 minutes at 210°C/410°F, then for 45 minutes at 180°C/350°F. Optional: Before serving, sprinkle with icing sugar. The recipe is without alcohol but you may add a bit of Cognac (or Brandy if you don’t have any) Far Breton can be made up to three days in advance and refrigerated.
What is the history of Far Breton?
The history of classic Far Breton, or Breton Far, goes back to the 18th century when it was made with buckwheat flour as a savory flan. A sweet version of Far Breton made with prunes became popular in France in the 19th century. Nowadays, traditional Far Breton is known as French prune tart and filled with prunes or raisins.
What is far breton made of?
A sweet version of Far Breton made with prunes became popular in France in the 19th century. Nowadays, traditional Far Breton is known as French prune tart and filled with prunes or raisins. The French also add vanilla sugar, rum, or plum liqueur to the Far batter.
What is the difference between Far Breton and clafoutis?
Far Breton and clafoutis are both custards, and at first glance, their recipes have much in common. However, Far Breton is more like a textured flan than a tender and light clafoutis. Prunes are the signature fruit used to make the traditional Far Breton; although, raisins and even apples make other custard cake variations.

What Is Custard?

Custard is typically made of milk or cream, sugar, eggs, and sometimes also flour, corn starch, or even gelatin. The custard's signature creamy texture is due to the egg itself (or egg yolk, in most cases). Custard varies in consistency from a thin pouring sauce such as crème Anglaise to the thicker pastry cream (crème pâtissièrein French), and to

Traditional Far Breton

The history of classic Far Breton, or Breton Far, goes back to the 18th century when it was made with buckwheat flour as a savory flan. A sweet version of Far Breton made with prunes became popular in France in the 19th century. Nowadays, traditional Far Breton is known as Frenchprune tart and filled with prunes or raisins. The French also add vani

Far Breton vs. Clafoutis

Far Breton and clafoutis are both custards, and at first glance, their recipes have much in common. However, Far Breton is more like a textured flan than a tender and light clafoutis. Prunes are the signature fruit used to make the traditional Far Breton; although, raisins and even apples make other custard cake variations. Classic clafoutis is bak

How to Serve French Far Dessert

Serve Far Breton warm or cold in a baking dish. The dessert has got a natural tendency to deflate as it cools. To serve Far dessertout of the baking pan, butter and line the pan's bottom with After baking, run a knife around the custard in a dish to loosen. Invert the baking pan onto parchment, sprinkled with icing sugar. Remove the pan, peel off t

Why You Should Try This Recipe

Breton prune cake is one of the best breakfast ideas and a dessert to serve after dinner.It is quite portable for picnicking and gathering with friends.This prune flan recipe is budget-friendly and extremely easy to make.20 minutes of active, hands-on time rewards you with 8 generous servings. bakinglikeachef.com

Ingredients

Get a quick overview of the necessary ingredients. For precise measurements and instructions, refer to the recipe card. Rum: use dark rum or replace it with calvadosor plum liqueur to vary the taste. Omit alcohol to make the custard cake kid-friendly. Tea:the recipe calls for two black tea bags. Prunes:use stoned prunes or replace them with raisins

How to Make French Prune Cake

To soak prunes, place tea bags into warm water to infuse. Add rum, pitted prunes, and let it rest for two hours (photo 1). Drain prunes with a colander and set them aside. Preheat oven to 395 F/200 C. Butter a square ceramic baking dish, and place the drained prunes on the bottom. To make the batter, place eggs, sugar, and salt and in a bowl and mi

Expert Tips

Soak prunes for 2 hours one day ahead. Drain them, cover, and let stand at room temperature or in the fridge. You can soak prunes overnight as well.Make the batter one day in advanceas well, and keep it in the fridge.Replace rum with calvados or plum liqueur to vary the tasteor omit alcohol to make the custard cake kid-friendly.Toss prunes in flourand add them into the poured batter (instead of arranging them on the bottom of the dish): they will float higher in the cake. bakinglikeachef.com

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Recipe Card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee. The recipe was adapted from https://www.meilleurduchef.com. It was originally published in Febru

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