Far Breton
Far Breton

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, far breton. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

How would you rate Far Breton? Le far Breton a vu le jour grâce aux gruaux qui étaient jadis la nourriture de base traditionnelle de la Bretagne. Le far Breton tire son succès de la simplicité même de sa préparation.

Far Breton is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Far Breton is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can have far breton using 11 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Far Breton:
  1. Take 180 g Prunes Pitted,
  2. Get 80 ml Grand Marnier,
  3. Take 500 ml Whole Milk,
  4. Prepare 15 g Semolina,
  5. Get Unsalted Butter, 60g + More For Greasing
  6. Get 100 g Demerara Sugar,
  7. Take Unbleached All Purpose Flour, 75g + More For Greasing
  8. Prepare Pinch Sea Salt,
  9. Make ready 2 Eggs,
  10. Get 2 Egg Yolks,
  11. Make ready 1/2 TSP Pure Vanilla Paste,

Far Breton - a baked egg-and-milk custard with prunes, typical of the French region of Brittany. Today I want to share with you the recipe of a French dessert: Far Breton. Far breton aux pruneaux: recette facile. « Merci Maman »… oui, c'est ma mère qui m'a donné sa meilleure recette de far breton, je ne l'ai quasiment pas modifiée, si ce n'est que j'ai ajouté une pointe. Far bretón (es); Far breton (fr); Farz forn (br); Far breton (de); 파르 브르통 (ko); Far Breton (en); Kuirlibro:Bretona prunkuko (eo); Far breton (af); Libro di cucina/Ricette/Torta di prugne alla bretone.

Steps to make Far Breton:
  1. Soak prunes with Grand Marnier in a large bowl. - - Cover with cling film and set aside at room temperature for at least 24 hrs. - - The prunes should expand and become plump.
  2. In a cast iron skillet over medium-high heat, add in the prunes and Grand Marnier. - - Using a hand torch, flambé the prunes. - - Be very careful when doing this.
  3. Continue cooking until the alcohol has burnt off and the liquid has almost evaporated. - - Remove from heat and set aside to cool down. - - Once the prunes has cool down, cover with cling film and set aside at room temperature until ready to use.
  4. In a sauce pot over medium heat, add milk and butter. - - Once the butter has melted completely, remove from heat and set aside. - - In a large bowl, add flour, semolina, sugar and salt. - - Whisk until well combined.
  5. Add in eggs, egg yolks and vanilla. - - Whisk to combine well. - - By now, the milk should comes to lukewarm temperature. - - Gradually, slowly, while still whisking, add in the milk mixture, 1/3 portion at a time.
  6. Continue whisking until everything is well incorporated. - - If there is any leftover liquid from the prunes, add in to the mixture as well. - - Using a hand mixer or an immersion blender, blitz the mixture for about 1 min. - - There should be lots of bubbles forming on the surface.
  7. Cover with cling film and chill in the fridge overnight. - - On baking day, preheat oven to 200 degree celsius or 400 fahrenheit. - - Sit the cake batter on the counter at room temperature at least 30 mins before baking. - - Grease a cake pan with butter.
  8. Line bottom with a parchment paper. - - Grease the parchment paper with butter as well. - - Spoon about a TBSP of flour into the cake pan. - - Tap and roll to cover the pan with flour.
  9. Tap off any excess flour. - - Arrange the prunes nicely on the bottom of the cake pan. - - Gently ladle the batter into the cake pan covering the prunes entirely. - - If the prunes start to float, gently press down to the bottom of the pan.
  10. Wack into the oven and bake for about 30 to 40 mins or until the sides are browned and the center is still soft. Rotate the pan on half way mark for even browning. - - Remove from oven and set aside to cool down for 2 hrs. - - Once cooled, the center will sink while the browned edge still holds it's shape.
  11. Run a knife along the edges to loosen the cake. - - Place a larger plate over the cake pan and confidently flip. - - Place serving plate over the cake and confidently flip again. - - Slice and serve. - - The cake can be kept in the fridge for up to 5 days, but it is best served warm on baking day.

Now, many recipes tell you to rest this batter as you would for Yorkshire pudding—Monsieur Bertinet (a true Breton) does not, so I don't either! This baked custard is a specialty of Brittany, and a dish my mother used to make. Je dirais que le far est le dessert le plus courant, le plus apprécié en Bretagne (région du. Conseils de Chef Damien :- J'ai une petit faible pour les pruneaux avec des noyaux dans le far ! Far Breton is a prune flan recipe.

So that’s going to wrap this up for this exceptional food far breton recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!