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Little-Known French Desserts: Far Breton

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Far Breton

Far Breton is a favorite French dessert. When you taste it for the 1st time you'll inevitably find yourself seeking out the recipe for this masterpiece. And, it's actually quite easy. Far Breton is a magnificent and light dessert that will quickly turn into a favorite for everyone at home. Here's how to make it:

Far Breton

Ingredients: 2 cups milk, 3 large eggs, 1/2 cup sugar, 5 tbsp melted and cooled butter, 2 vanillas, 1 pinch of salt, 3/4 cup flour, 1 cup dried plums, 1/2 cup water, 1/3 cup raisins, 1/4 cup brandy or rum, powdered sugar for sprinkling.

Preparation: Beat the eggs carefully with the sugar. Slowly add the milk, butter, vanilla and salt. Stir the mixture well, then add the flour. Stir once again. Leave the resulting mixture in the refrigerator for at least 3 hours. The optimal period is one night.

Place the plums, raisins and water in a suitable pan. Cook for about 10 min. on medium temperature. Then add the brandy and flambé. Take out the fruits and leave them in a suitable container to cool.

Lay out a small baking dish with baking paper. Butter it and sprinkle with flour. Butter the walls of the dish as well. Take out the mixture from the refrigerator and mix it well. Pour it into the baking dish and spread it out. Arrange the fruits on top.

French Far Breton

Bake the Far Breton on the medium cooking element of a preheated oven until it gains a golden color. Check to see if it's ready with a clean knife - when you stick it in the middle of the dessert it needs to come out clean.

Cool the prepared dessert and sprinkle it with powdered sugar.

The original recipe for Far Breton uses dried prunes. But even if you don't have such, don't worry - all kinds of dried fruits are appropriate, especially dried apricots.

Some prefer to arrange the flambéed fruits fruits and then pour on the dough on top, then bake. There's no difference in taste.

Once it cools well at room temperature, slice up the cake. Others prefer to consume it warm. Sprinkling powdered sugar is not mandatory. To enrich the taste you can add 3 1/3 tbsp (50 g) of sliced almonds as well.

More appetizing French desserts: Breton butter cake, Breton butter cream, cherry clafoutis, clafoutis with peaches, tart with pears.

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