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Far breton with prunes – creamy Breton dessert
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Source: https://recipheon.com/en/recipes/desserts/far-breton-with-prunes-creamy-breton-dessert
About this recipe
Far breton with prunes is a Breton dessert made with milk, eggs and flour, baked until it develops a golden crust and a dense, creamy center. It does not need whipped egg whites or baking powder: the liquid batter sets in the dish and reaches its final texture as it cools. Soft prunes add dark, fruity pockets and natural sweetness. This version is made without alcohol, with a modest amount of sugar and butter to generously coat the baking dish. The top may ripple slightly, and the dessert may sink a little after baking. Once chilled, it cuts into soft, firm pieces; the recipe makes eight servings.
Ingredients
For 8 servings
750 g whole milk, 3.5% fat
200 g whole eggs without shells, whites and yolks together (about 4 medium eggs)
125 g all-purpose wheat flour, type 550
80 g white sugar
250 g soft prunes with no stones and no added sugar, ready to use
30 g softened unsalted butter for coating the dish
1 g salt
Steps
Heat the oven to 180°C fan. Prepare a ceramic or glass baking dish about 28 × 20 cm and at least 5 cm deep, with a fixed base. Generously coat the bottom and sides with all the weighed butter. Do not dust with flour.
Check that no pieces of stone remain in the prunes. Use soft, fleshy dried fruit that can be eaten without soaking. Leave them whole. Weigh the eggs without their shells, keeping the whites and yolks together.
Mix the eggs with the sugar and salt using a hand whisk until the sugar begins to dissolve. Add the flour in two batches and work into a smooth mixture without lumps. Gradually pour in the milk, stirring constantly. The batter should be uniform and fairly liquid; do not beat it for a long time into a fluffy foam.
AI-generated Spread the prunes evenly over the bottom of the buttered dish. Briefly stir the batter and slowly pour all of it over the fruit, trying not to push the prunes into one area. Leave plenty of space above the batter, as it will rise a little during baking.
AI-generated Place the dish on the middle oven rack and bake for about 45–50 minutes. The top should be distinctly golden brown and the edges set; when you gently move the dish, the center may still wobble slightly as one cohesive mass. It should not ripple like raw liquid. If the center remains liquid, bake for a few more minutes. The creamy interior will firm up as it cools.
AI-generated Set the dish on a rack and leave for about an hour, until the dessert is no longer hot. Then cover and refrigerate for at least 2 hours. This version is served chilled so that its creamy center becomes firm and easier to slice.
Cut the chilled far into eight pieces in the dish and carefully lift them out with a wide spatula. Serve it plain, with its browned crust and prunes visible in the creamy cut surface. Keep leftover servings covered in the refrigerator.
Estimated nutrition
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