Striezel aux Pralinés Roses
The French take on the classic braided sweet bread becomes both beautifully decorative and...
Far Breton
And whatever you do, don’t call it vanilla pudding! Breton far is a classic French cake that only vaguely resembles a pudding.
Ingredients: 7 servings
Preparation time: 45 min
Preparation time: 45 min
| Ingredients | ||
|---|---|---|
| 2 | egg yolks | |
| 2 | eggs | |
| 100 | g | sugar |
| 100 | g | flour |
| 500 | ml | milk |
| 60 | g | butter |
| 50 | g | rum |
| 10 | dried prunes, pitted and quartered | |
| 1 | pinch | salt |
Preparation
Whisk the eggs, egg yolks, and sugar until light and fluffy, then mix in the flour.
Heat the milk, salt, and butter in a saucepan to about 60°C. Pour over the egg mixture and whisk until smooth. Add the rum, strain the mixture, and chill for at least 4 hours.
Evenly distribute the prune pieces among well-buttered shallow ramekins and pour the batter over them.
Bake in a preheated oven at 200°C (top and bottom heat) for 13–15 minutes. Let cool slightly, then turn out onto plates and serve at room temperature.
