Home » Far breton (flan with prunes)

Far breton (flan with prunes)

by Ada Parisi
12471 views 5 min read

Flan with prunes, or better to Breton. A French dessert of peasant origin, very simple and as ingredients either as preparation: looks like a flan, soft and creamy, with the added sweetness of the prunes and the aroma of rum. Is’ a sweet taste but simple, in my opinion, exceptional: Keep in mind that I love everything that is soft and tastes like milk. The Breton have traditionally does with prunes, so I tried. I added to the mix a pinch of cinnamon and vanilla, but I think they will test even with Dried apricots, Maybe macerated in a while’ Marsala wine. I loved, I suggest you serve it slightly warm and powdered with icing sugar: I chose to make single portions in cocotte of ceramics and unmold cakes, but you can also serve to warm Breton directly into cocotte.

FAR BRETON, CREAM TO COOKED PRUNES (ingredients for a cake pan with high edges by 28 cm in diameter or for 12 portions)

Portions: 10 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

250 grams of flour 00

1 litre of full cream milk

175 grams of salted butter

175 grams of sugar

6 whole eggs

Rum, to taste

20-25 prunes

a pinch of cinnamon

a tablespoon of vanilla extract

icing sugar, to taste

Procedure

The night before, put the prunes soaked in hot water and rum. Before preparing to Breton, wring out and dry the plums. Grease abundantly the pan or casserole.

Preheat oven to 200 degrees static. Put into a casserole sugar, the milk, the butter and let them warm up without arriving at ebullition, then leave to cool.

Meanwhile, untie the eggs in a bowl with cinnamon and vanilla and add slowly the flour, stirring carefully until mixture is thick and smooth, No clumps. Combine the milk pouring flush. I recommend you start to blend the mixture to make Breton with a wooden spoon and then possibly proceed with a hand whisk.

Finally, distribute prunes on the bottom of the pan or casserole and pour the mixture of milk and eggs. The compound will be virtually liquid, Do not worry, that's okay.

Bake to the Breton for 45 minutes if you have chosen to use the pan, or cook for 35 minutes if you have chosen the cocotte. Allow to cool the Far breton, Sprinkle with icing sugar and serve. Have a good day!

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12 comments

Roberta Morasco November 13, 2013 - 13:55

ADA!!!! But that good!!!!
…then I also prunes in the House…What are you saying? I go?
I embrace you!! Roby
# b. We will miss you this w. and. <3

Reply
Sicilians creative in the kitchen November 13, 2013 - 13:57

Ciao Roby! Fouls are yummy. I will miss you too, so much… especially as they have in two steps, in Bologna… I'm so sorry…

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Enrica November 13, 2013 - 10:44

But how much are cute and definitely good, good, a hug dear.

Reply
Sicilians creative in the kitchen November 13, 2013 - 12:23

Hi Enrica, thanks and good day! ADA

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Tatiana November 12, 2013 - 12:24

Here's a recipe I had in “wish list”: to do absolutely! And given the pictures makes me want to try it ASAP….
Hello, Tatiana

Reply
Sicilians creative in the kitchen November 12, 2013 - 12:31

Hi Tatiana and welcome! It is a sweet yummy, the only thing is to get the accounts in cooking times, some’ long. But since you eat hot or warm then you shorten waiting times! A warm greeting, ADA

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irmina November 12, 2013 - 11:58

Es un bocado delicioso.

Reply
Sicilians creative in the kitchen November 12, 2013 - 12:00

Gracias Irmina! Y bienvenida a mi blog! ADA

Reply
Silvia November 12, 2013 - 09:14

I fell in love too and is on the list of recipes to do soon, very soon!
Have a good day
Silvia

Reply
Sicilians creative in the kitchen November 12, 2013 - 10:05

Hello Silvia! I knew you would like, I've learned about your tastes! A big kiss, ADA

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Tamara November 12, 2013 - 00:17

These cupcakes are delicious, can I get them even with cherries under sugar? I really like and I have several jars…a hug

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Sicilians creative in the kitchen November 12, 2013 - 10:08

Hi Tamara! Then, in my opinion Yes. They do it with prunes, but I think even cherries or apricots are just fine. I would try. Let me know how it is! The only thing maybe is taking care that the fruit you put both well softened and then dried. One kiss, ADA

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