Far-Breton

Indulge in the rich and comforting flavors of this delicious French dessert, Far aux Prunes. Made with plump dried prunes soaked in rum, this custard-like cake is a true delight for your taste buds. With its tender texture and sweet aroma, it’s a perfect treat to enjoy on any occasion.

Indulge in the irresistible flavors of Far aux Prunes, a classic French dessert that combines the delicate sweetness of dried prunes with a custard-like cake base. This exquisite treat showcases the perfect harmony between rum-infused prunes and a tender, golden batter, resulting in a dessert that is both comforting and elegant.

Whether served as a dessert centerpiece at a special gathering or as a delightful treat for a cozy evening at home, Far aux Prunes is a dessert that embodies the essence of French patisserie. Its simplicity and elegance make it a perfect finale to a meal or a sweet indulgence to savor with a cup of tea or coffee.

So, gather the ingredients, follow the steps, and let the aromas of rum and baking fill your kitchen as you embark on a culinary journey with Far aux Prunes. Delight in the flavors of France and create a dessert that will leave a lasting impression on your palate and those of your loved ones. Bon appétit!

Let’s gather the ingredients needed to create this delectable Far aux Prunes:

INGREDIENTS:

• 4 eggs
• 300 g pitted dried prunes
• 1 tsp salted butter
• 75 cl full-cream milk
• 225 g plain flour (sifted)
• 8 g vanilla sugar
• 125 g caster sugar
• Dark rum (enough to cover the prunes in a small bowl)
• A pinch of salt

INSTRUCTIONS:

1. Preheat the oven to 200°C.
2. Place the pitted dried prunes in a small bowl and pour enough rum to cover them. Cover the bowl and set it aside for 48 hours at room temperature, allowing the prunes to soak up the rum and develop their rich flavor.
3. Drain the soaked prunes, but remember to keep the remaining rum aside for later use. Set the prunes aside.
4. In a saucepan, heat the milk until it reaches a simmer. Remove any thin film that may have formed on the surface.
5. In a separate bowl, beat the eggs until fluffy. Slowly pour the beaten eggs into the sifted flour, whisking continuously.
6. Gradually add the warm milk to the batter, followed by the caster sugar, vanilla sugar, and a pinch of salt. Continue whisking until the mixture is smooth and well combined.
7. Pour the remaining rum into the batter and set aside the soaked prunes.
8. Line a rectangular or oval oven-proof dish, approximately 27 cm in length and 5.5 cm in depth, with butter. Pour half of the batter into the prepared dish.
9. Arrange the soaked prunes evenly over the batter, ensuring they are distributed throughout the dish.
10. Pour the remaining batter over the prunes, covering them completely.
11. Place the dish in the preheated oven and bake for approximately 35 minutes, or until the far is slightly golden.
12. Remove the dish from the oven and spread salted butter all over the surface of the far.
13. Reduce the oven temperature to 180°C and bake for an additional 10 minutes, allowing the far to develop a lovely golden color.
14. Once baked, let the far cool until it reaches room temperature. You can also serve it warm, according to your preference.