Ingredients with Measurements:
- 1 1/2 cups of whole milk
- 1/2 cup of heavy cream
- 1/2 cup of granulated sugar
- 1/2 teaspoon of vanilla extract
- 4 large eggs
- 1/2 teaspoon of salt
- 1 cup of all-purpose flour
- 1/2 cup of pitted prunes
- 2 tablespoons of butter, melted
Special equipment needed:
- 9-inch round cake pan
- Mixing bowls
- Whisk
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, whisk together the milk, heavy cream, sugar, vanilla extract, eggs, and salt until well combined.
3. Add the flour to the mixture and whisk until smooth.
4. In a blender or food processor, puree the prunes until smooth.
5. Add the pureed prunes to the batter and whisk until well combined.
6. Pour the melted butter into the cake pan and swirl it around to coat the bottom and sides.
7. Pour the batter into the prepared pan and smooth out the top.
8. Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
9. Let the far breton cool for 10 minutes before removing it from the pan.
10. Serve warm or at room temperature.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
5. Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 290
Fat: 12g
Carbohydrates: 36g
Protein: 8g
Sodium: 210mg
Sugar: 22g
Substitutions for ingredients:
- Whole milk can be substituted with almond milk or soy milk for a dairy-free version.
- Heavy cream can be substituted with coconut cream for a dairy-free version.
- Prunes can be substituted with dried apricots or raisins.
Variations:
- Add a tablespoon of rum or brandy to the batter for a boozy version.
- Top the far breton with whipped cream or vanilla ice cream for a decadent dessert.
Tips and tricks:
- Be sure to whisk the batter until smooth to avoid lumps.
- Puree the prunes until smooth to avoid chunks in the batter.
- Let the far breton cool for 10 minutes before removing it from the pan to avoid it falling apart.
Storage instructions:
Store the far breton in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the far breton in the microwave or oven until warmed through.
Presentation ideas:
Serve the far breton on a cake stand or platter for a beautiful presentation.
Garnishes:
- Dust the top of the far breton with powdered sugar.
- Top with whipped cream or vanilla ice cream.
- Garnish with fresh berries or mint leaves.
Pairings:
- Serve with a cup of coffee or tea for a perfect afternoon snack.
- Pair with a glass of dessert wine for a decadent dessert.
Suggested side dishes:
- Serve with a side of fresh fruit for a light and refreshing accompaniment.
- Pair with a side of roasted vegetables for a savory contrast.
Troubleshooting advice:
- If the far breton is not cooked through, bake for an additional 5-10 minutes.
- If the top is browning too quickly, cover with foil and continue baking.
Food safety advice:
- Be sure to use fresh eggs and check for any cracks before using.
- Store the far breton in the refrigerator to prevent spoilage.
Food history:
Far breton is a traditional French dessert that originated in the Brittany region of France. It is similar to a clafoutis and is typically made with prunes.
Flavor profiles:
The far breton is sweet and creamy with a subtle prune flavor.
Serving suggestions:
Serve the far breton as a dessert or afternoon snack.
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Region: French