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Far Breton: French custard
ratings · 8 servings
from
· Inspired by Patisserie Made Simple by Edd Kimber Although I’ve seen versions of Far breton made with raisins, I urge you to resist the urge to substitute another dried fruit. Prunes really make this dish. To pit prunes, use a paring knife to make a slit in each prune and slide out the pit. For those who really don’t want to use prunes, I’ve seen French recipes that use raisins, so those are entirely permissible. If you are avoiding alcohol, you could poach some prunes in tea and use those…
David Lebovitz
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Ingredients
Produce
• 22 Prunes
Refrigerated
• 2 Egg yolks, large
• 2 Eggs, large
Baking & Spices
• 1 Butter and flour
• 2/3 cup Flour
• 1/8 tsp Salt
• 1/2 cup Sugar
• 1 tsp Vanilla extract
Dairy
• 1/4 cup Butter, salted or unsalted
• 2 cups Whole milk
Beer, Wine & Liquor
• 1/3 cup Armagnac
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