| Time | Servings | Difficulty |
|---|---|---|
| 00:50 | 4 | Easy |
Introduction
To share
Far Breton is a super simple dessert to make. It’s not easy to find the right texture to make a typically Breton far. Yes, because the ideal texture is not that of a flan or a clafoutis but just between the two. I have tried several and this one is not only unmissable but also super good.
Ingredients
| 8 Agen prunes dénoyautés | |
| 1 hazelnut butter | |
| 4 egg | |
| 200 ml heavy cream | |
| 200ml milk | |
| 25 g butter with crystals of salt | |
| 1 tbsp rum ambré | |
| 75g cornstarch | |
| 1 tbsp icing sugar (facultatif) | |
| 60 g sugar |
Instructions
|
1
|
Preheat the oven to 180°C.
Melt the 25g of salted butter in the microwave. To book. |
|
2
|
In a salad bowl, mix with a whisk the fresh cream, the milk, the eggs, the melted butter, the sugar, the rum and the cornflour. The device must be homogeneous. To book.
|
|
3
|
Grease the mold with the knob of butter and place the prunes in it.
Pour the far mixture over the prunes and bake for 45 minutes. |
|
4
|
Let cool on a wire rack and refrigerate for at least 120 minutes.
Sprinkle with icing sugar, serve. |
