Fondant Far Breton with Prunes
I created this recipe after noticing that a classic version on had too thick a consistency. By reducing the amount of flour and adding cornstarch, I achieved a
I created this recipe after noticing that a classic version on
Time
3 h. 50 min. =
20 min. +
1 h. 30 min. +
2 h.
Utensils
1 kitchen towel1 sauce pan1 baking dish1 oven1 bowl1 whisk
Ingredients for 8 parts
- 4 eggs
- 5 g. butter
- 100 g. sugar
- 0.25 c. à c. sea salt
- 120 g. flour
- 1 L. whole milk
- 50 ml. rum
- 230 g. prunes
- 50 g. maïzena
Steps
- Bring the rum to a boil in a saucepan. Add the pitted prunes, cover and let soak during the preparation.
- Preheat the oven to 180°C in conventional heat.
- In a large bowl, whisk the eggs with the sugar and salt until a smooth mixture is obtained.
- Add the flour and cornstarch in a stream while whisking to avoid lumps.
- Gradually pour the whole milk in a thin stream while whisking to obtain a smooth and liquid batter, similar to a crêpe batter.
- Stir in the rum used for soaking the prunes and mix.
- Generously butter a 25x30 cm gratin dish or equivalent mold.
- Spread the soaked prunes at the bottom of the dish.
- Gently pour the batter over the prunes.
- Bake for 55 to 65 minutes until the top is well browned, the edges are set, and the center is slightly jiggly.
- Remove the far from the oven and let it cool completely at room temperature.
- Refrigerate for at least 2 hours before serving.