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)
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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
PROCEEDINGS
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!
12 comments
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
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…
But how much are cute and definitely good, good, a hug dear.
Hi Enrica, thanks and good day! ADA
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
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
Es un bocado delicioso.
Gracias Irmina! Y bienvenida a mi blog! ADA
I fell in love too and is on the list of recipes to do soon, very soon!
Have a good day
Silvia
Hello Silvia! I knew you would like, I've learned about your tastes! A big kiss, ADA
These cupcakes are delicious, can I get them even with cherries under sugar? I really like and I have several jars…a hug
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