Easiest Way to Make Ultimate Far Breton

Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, far breton. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Far Breton is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Far Breton is something that I’ve loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can have far breton using 11 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Far Breton:

1. Prepare 180 g Prunes Pitted,
2. Take 80 ml Grand Marnier,
3. Prepare 500 ml Whole Milk,
4. Take 15 g Semolina,
5. Get Unsalted Butter, 60g + More For Greasing
6. Get 100 g Demerara Sugar,
7. Make ready Unbleached All Purpose Flour, 75g + More For Greasing
8. Take Pinch Sea Salt,
9. Get 2 Eggs,
10. Take 2 Egg Yolks,
11. Take 1/2 TSP Pure Vanilla Paste,

Steps to make Far Breton:

1. Soak prunes with Grand Marnier in a large bowl. - - Cover with cling film and set aside at room temperature for at least 24 hrs. - - The prunes should expand and become plump.
2. In a cast iron skillet over medium-high heat, add in the prunes and Grand Marnier. - - Using a hand torch, flambé the prunes. - - Be very careful when doing this.
3. Continue cooking until the alcohol has burnt off and the liquid has almost evaporated. - - Remove from heat and set aside to cool down. - - Once the prunes has cool down, cover with cling film and set aside at room temperature until ready to use.
4. In a sauce pot over medium heat, add milk and butter. - - Once the butter has melted completely, remove from heat and set aside. - - In a large bowl, add flour, semolina, sugar and salt. - - Whisk until well combined.
5. Add in eggs, egg yolks and vanilla. - - Whisk to combine well. - - By now, the milk should comes to lukewarm temperature. - - Gradually, slowly, while still whisking, add in the milk mixture, 1/3 portion at a time.
6. Continue whisking until everything is well incorporated. - - If there is any leftover liquid from the prunes, add in to the mixture as well. - - Using a hand mixer or an immersion blender, blitz the mixture for about 1 min. - - There should be lots of bubbles forming on the surface.
7. Cover with cling film and chill in the fridge overnight. - - On baking day, preheat oven to 200 degree celsius or 400 fahrenheit. - - Sit the cake batter on the counter at room temperature at least 30 mins before baking. - - Grease a cake pan with butter.
8. Line bottom with a parchment paper. - - Grease the parchment paper with butter as well. - - Spoon about a TBSP of flour into the cake pan. - - Tap and roll to cover the pan with flour.
9. Tap off any excess flour. - - Arrange the prunes nicely on the bottom of the cake pan. - - Gently ladle the batter into the cake pan covering the prunes entirely. - - If the prunes start to float, gently press down to the bottom of the pan.
10. Wack into the oven and bake for about 30 to 40 mins or until the sides are browned and the center is still soft. Rotate the pan on half way mark for even browning. - - Remove from oven and set aside to cool down for 2 hrs. - - Once cooled, the center will sink while the browned edge still holds it's shape.
11. Run a knife along the edges to loosen the cake. - - Place a larger plate over the cake pan and confidently flip. - - Place serving plate over the cake and confidently flip again. - - Slice and serve. - - The cake can be kept in the fridge for up to 5 days, but it is best served warm on baking day.

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