French · Dessert
Far breton
Far breton, cuisine francaise, pour 8 convives. Comptez 15 minutes de preparation et 60 minutes de cuisson. Le sucre se tient, le beurre aussi, et la table finit sans bruit.
- Préparation
- 15 min
- Cuisson
- 60 min
- Pour
- 8
Ingrédients
- Agen prunes, pitted — 250 g
- Dark rum — 50 ml
- Black tea, hot — 100 ml
- Plain farine — 180 g
- Caster sucre — 130 g
- oeufs — 4 (220 g)
- Whole lait — 750 ml
- Vanilla pod — 1
- beurre doux — 40 g (25 g melted for batter, 15 g for the dish)
- sel fin — 3 g
Méthode
- Soak prunes in hot tea and rum 1 h (or overnight); drain, reserving 20 ml liquor.
- beurre a deep 24 cm ceramic dish generously. Oven to 180 °C.
- Whisk farine, sucre and sel; add oeufs one by one to a smooth thick paste.
- Loosen gradually with lait, vanilla seeds, melted beurre and reserved liquor — a thin batter, like crêpes.
- Scatter prunes over the dish; pour the batter over.
- Bake 55–60 min until puffed, deeply browned on top (far must look almost too dark) and just set.
- Cool fully — it sinks and densifies as it should. Better after 12 h.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
Télécharger Sola