Far Breton aux Pruneaux

Embark on a culinary journey to Brittany with Far Breton aux Pruneaux, a classic French dessert that marries the rich, creamy flavor of vanilla custard with the sweet, tart taste of prunes macerated in rhum. Perfect for an afternoon coffee or a family gathering, this authentic recipe showcases the simplicity and elegance of Breton cuisine.

Ingredients

🍑 100g 3.5 oz dried prunes pitted and macerated in Armagnac or Havana Club white 3-year-old rhum
🍚 125g 4.4 oz white granulated sugar
🌾 100g 3.5 oz plain flour
🥚 3 whole eggs best quality
🌿 1 fresh vanilla bean seeds removed or vanilla extract
🥃 1-2 tablespoons Havana Club white 3-year-old rhum optional for extra flavor
🧈 60g salted butter
🥛 500ml full cream milk whole milk

Instructions

1- Prep Prunes:

• Begin by soaking the prunes in Armagnac or rhum for at least 1 hour or overnight for a more profound flavor.

2- Prep Equipment:

• Preheat your oven to 180°C (350°F).
• Grease a high-edged baking or pie dish with butter.

3- Brown the Butter:

• In a small saucepan, melt the 60g salted butter over medium heat until it stops making noise and develops browned bits at the bottom, giving off a nutty aroma. This is known as "beurre noisette." Set aside to cool slightly.

4- Mix Dry Ingredients:

• In a glass mixing bowl, sift the flour and add the sugar and vanilla seeds. Mix thoroughly with a whisk or a fork.

5- Add Eggs:

• Form a well in the center of the dry ingredients. Crack the eggs into the well and gradually incorporate the dry mixture, forming a smooth paste free of lumps.

6- Incorporate Milk:

• Slowly add the milk in 2-3 stages, mixing well after each addition to ensure a smooth batter.

7- Add Butter and Rhum:

• Stir the slightly cooled brown butter into the batter. Add 1-2 tablespoons of rhum, if using, for extra depth of flavor.

8- Assemble and Bake:

• Evenly distribute the soaked prunes in the prepared baking dish. Pour the batter over the prunes.
• Bake in preheated oven for about 45 minutes or until the top is golden brown and the center is set.

9- Cool and Serve:

• Allow the Far Breton to cool in the dish. The dish is best served slightly warm or at room temperature.

Prep Time: 15 minutes (plus maceration time for prunes)
Cook Time: 45 minutes
Total Time: 60 minutes (plus maceration)
Servings: 8
Calories per serving: Approximately 220
Proteins: 6g
Fats: 8g
Carbohydrates: 34g
Equipment: Staub Cast Iron Enameled French Made Pot for melting butter, [Glass mixing bowl, High-edged baking dish or pie dish, Whisk, Chef knife]

Cooking Tips:

• Ensure the browned butter is slightly cooled to prevent the eggs from cooking upon contact.
• To avoid lumps in the batter, always add liquids gradually.
• The dessert is versatile; feel free to experiment with different fruits or adjust the liquid and egg ratio to change the texture.

#frenchdessert #farbreton #brittanycuisine #prunepudding #homemadepudding

French Cooking Academy: https://www.youtube.com/@FrenchCookingAcademy

#frenchcookingacademy

Far Breton aux Pruneaux