French Food Friday - Lenotre Far Breton

Yesterday I could not decide what to cook for today so I started hunting through my collection of French cookery books.

The Lenotre recipe book is a vintage  book that I inherited from French Boyfriend's Aunt and this is the first recipe I have tried.

Far Breton is a classic French dessert from Brittany, a rich, dense custard with dried fruit and a touch of Armagnac, brandy or rum. 
We use rum but you can use armagnac or brandy.

Here is the French version of the recipe followed by the version in English....

Ingredients

1/2litre de lait

100 gr de sucre semoule

60 gr de farine

200 gr de pruneau

2 cuillères à soupe de rhum 

du beurre pour le moule

5 œufs

1 sachet de sucre vanillé

Chauffez le four 230° th 7 faites tiedir le lait d’autre part mélangez dans un bol la farine le sucre les œufs entiers puis incorporer délicatement le lait en fouettant.

Parfumez avec du rhum et du sucre vanillé et mettre dans un moule beurré.

Faire cuire 230° pendant 10 minutes et à  180 th 5 pendant 25 minutes.

Ingredients

500mls  of milk

100 grams  caster sugar

60 grams of flour

200 grams of prunes or rasins if you prefer

2 tablespoons of rum

butter for the mold

5 eggs

1 sachet of vanilla sugar or 1 tsp vanilla essence

Heat the oven 230 °. Heat the milk until it is warm. Mix in a bowl the flour and sugar followed by the eggs then gently stir in the milk and whisk until mixed together.

Flavor with rum and vanilla sugar and place in a buttered pan.

Note you can use one 24 cm wild pan or you can use individual dishes.

I used our souffle dishes and it made 7 servings.

Cook 230 ° for 10 minutes and reduce to 180 ° for 25 minutes.

You can serve warm or if you prefer cold. It was very hot here yesterday so I popped ours in the fridge and we ate it cold, very yummy!

bon vendredi à tous, Leeann