{"id":3003,"date":"2024-06-11T20:20:42","date_gmt":"2024-06-11T20:20:42","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=3003"},"modified":"2024-06-11T20:20:42","modified_gmt":"2024-06-11T20:20:42","slug":"far-breton-with-prunes-soaked-in-rum","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/far-breton-with-prunes-soaked-in-rum\/","title":{"rendered":"Far Breton with Prunes (Soaked in Rum)"},"content":{"rendered":"<p class=\"p1\"><span class=\"s1\">Far Breton, a soft custard-like pudding hailing from Brittany in France.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">It\u2019s a very comforting and a simple pudding to make, but a few little steps can make all the difference, like: soaking the prunes in aged rum (Brandy or Armagnac) for a good few hours (or even overnight), making the<em> beurre noisette<\/em> (\u201chazelnut butter\u201d, brown butter) &#8211; in other words melting the butter until obtaining a gloriously golden foaming consistency, which adds some nutty flavour and a bit of colour, warming up the milk for a better consistency and adding the seeds from half a vanilla pod is always a delicious idea.<\/span><\/p>\n<p class=\"p1\"><strong><span class=\"s1\">Serves 6:<\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">180-200 g of prunes (pitted), soaked in the rum for a minimum of 2 hours, ideally overnight <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">about 60 ml of rum (for soaking the prunes), or more for a grown up version<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">100 g of plain flour<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">125 g of sugar<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">3 eggs<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a pinch of salt<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">seeds from 1\/2 a vanilla pod or some vanilla essence <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">500 ml of whole milk<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">60 g of unsalted butter<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a pinch of salt<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\">Preheat the oven to 180 C, fan.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Grease with butter a baking dish, I used a round cast iron dish 26 cm in diameter. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">You can always use a rectangular or oval dish, which should be only covered up to 3\/4 up after pouring in the batter, and if it\u2019s slightly smaller (but tall enough), just simply bake the Far Breton for a bit longer (to cook the custard through). <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Melt the butter in a small pan on a medium heat until it starts to foam, turns golden in colour and releases the nutty aroma. Leave to cool down a little.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Drain the prunes, keeping both the prunes and the liquid separately.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Sieve the flour into a large bowl, add the sugar and a pinch of salt. Stir the ingredients and make a well. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Add one egg and using a whisk gently mix the ingredients together. Add the second egg and finally the last one, whisking all the time until obtaining a smooth consistency.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">In the meantime warm up slightly the milk on a medium heat, add the vanilla beans or the vanilla essence.\u00a0<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">While whisking the batter gently start pouring in the milk, after that pour in the rum (after soaking the prunes) and finally the beurre noisette &#8211; whisking vigorously in order to fully incorporate the butter into the mixture.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Arrange the prunes on the bottom of the prepared dish, give the batter a good stir and very slowly pour it in (that way the prunes stay in their place).<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Bake in the preheated oven for 40 minutes, until the top turns brown.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Leave to cool down before slicing. It can be enjoyed lukewarm or cold, at any time of the day.<\/span><\/p>\n<p class=\"p1\"><em><span class=\"s1\">Buon appetit<\/span><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Far Breton, a soft custard-like pudding hailing from Brittany in France. It\u2019s a very comforting and a simple pudding to make, but a few little steps can make all the difference, like: soaking the prunes in aged rum (Brandy or Armagnac) for a good few hours (or even overnight), making the beurre noisette (\u201chazelnut butter\u201d, &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/far-breton-with-prunes-soaked-in-rum\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Far Breton with Prunes (Soaked in Rum)&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":3005,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[431],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3003"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=3003"}],"version-history":[{"count":2,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3003\/revisions"}],"predecessor-version":[{"id":3038,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3003\/revisions\/3038"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/3005"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=3003"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=3003"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=3003"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}