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The plum season is the perfect opportunity to revisit a classic of local pastry: Far Breton. And this time, we offer you a delicious variant that will appeal to lovers of fresh fruit. Silvia Santucci, the 750g culinary project manager, has come up with an original far aux prunes recipe for you. By replacing the prunes with fresh plums, this creation brings a welcome touch of freshness to this iconic cake. Simple to make and delicious, this flan will become a must for dessert lovers. We advise you to prepare it the day before to enjoy it the next day, it will only be better!
1. Preparation of the plums:
Start by washing the plums thoroughly, then cut them in half to remove the pits. Place the prepared plums in a bowl and gently stir in the rum. Leave to marinate for a few minutes so that the flavors blend harmoniously.
2. Infusion of vanilla:
Split the vanilla pod in half and scrape out the seeds with a knife. Add the seeds thus obtained to the milk in a saucepan, also depositing the vanilla pod. Gently heat the milk until it comes to a boil, then remove the pan from the heat. Let the milk cool down to allow the subtle vanilla flavor to infuse perfectly.
3. Preparation of the dough:
In a bowl, vigorously whisk the eggs with the sugar until you obtain a frothy and slightly whitened mixture. Then incorporate the flour gradually, mixing carefully to avoid the formation of lumps.
Remove the infused vanilla pod from the lukewarm milk and slowly pour this flavored milk into the egg and sugar mixture, stirring constantly to obtain a homogeneous and smooth preparation. Then add the juice from the marinated plums and the melted butter, mixing gently so that all the flavors combine harmoniously.
Preheat your oven to 180°C. Generously butter an oval or rectangular gratin dish measuring 30 x 20 cm. Pour in the resulting mixture, then arrange the drained plum halves on top, making sure to place the flesh up and the skin out. Put the dish in the oven and cook for 40 to 50 minutes, until the Far aux Prunes is nicely golden and firm to the touch.
When finished cooking, remove the dish from the oven and let the plum flour cool completely to room temperature. For optimal flavor, then place it in the refrigerator for a few hours. This step allows the aromas to develop and the texture to stabilize.