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 lighter, melt-in-the-mouth texture. Adding a larger proportion of rum-soaked prunes enhances the…
Ustensiles
Ingrédients — 8 parts
Préparation
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.