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There's an ancient recipe where a third of the batter goes to the oven first and after 15 minutes, the rest goes in, giving a stronger texture to the base and a fluffier one to the top
I love far breton since I spend a summer in Bretagne 30 years ago. I brought back a recipe given to me by a friend but the quantities were grand-ma style, nothing precise. Back to the America, I did some experiment to approximate the quantities and my new recipe ended up being more light, puffy and custardy than the original one, closer to a dutch baby pancake. Some of the thing I do differently are: - butter and flour the mold - soak the prune in 1/4 cup of Armagnac (or french brandy) and 1/4 cup of water, place in a small sauce pan, bring to a boil then turn off the fire, let sit for 30 minutes - Let the batter rest for 30 minutes before pouring over the prunes - and my quantities are all different: 1 cup of small to medium size pitted prunes 1⁄4 cup of hot water 1⁄4 cup of Armagnac, rum, or French Brandy 3⁄4 cup of flour 1⁄2 cup of sugar (¼ cup or less is best) 1⁄8 tsp. salt 2 cups of whole milk 3 large eggs 5 Tbsp. unsalted butter, melted and cooled 1⁄4 tsp. vanilla Powdered sugar to dust after baking 375F - Bake for 45 minutes to 1 hour or until golden and an inserted knife comes out clean. I think letting the dough rest and relax helps a lot to get a far more fluffy, light and custardy. It gives time for the flour to absorb the liquid, specially if you are using a french or italien flour. I went back to Bretagne last summer and realized that my recipe had become very different than the original but my family prefer my bastardized version after all those years. 🤣
We had this as a lunch time dessert in a small Paris restaurant last year, and it was incredibly delicious. I still remember it to this day. It was so good! Thank you for posting the recipe. Can't wait to make it!
Beth, you just brought back childhood memories for me. My Mom used to make. It looked exactly like you did. Thank you for bringing back sweet memories. Take care♥️
Awww that’s so nice to hear! I’m so glad you enjoyed it! Yes, this brings my husband back to childhood memories. It’s one of his favorites. That’s how I could get him to do the voiceover. Ha ha ha🤩
I lived with french family for 3years, they are originally from Bretagne. I learn it from them how to make it. Since then it's one of my favorite french dessert. So simple and 😋.
Hi Beth, I watched you for the first time. You are such a great teacher! Your bright personality is so fun & endearing, I actually may try this and I dislike baking! Something about this reminds me of a Clafuti (if that's how you spell it😅). Thanks for your lively and entertaining presentation! Your a natural!!
Aww thanks! I'm so glad you found me and enjoyed the video! :) And yes it is very similar to Clafoutis, but it's a bit thicker and denser. But equally delicious! I hope you enjoy it!
It looks great, Beth! Maybe make a rum sauce with the rum you forgot to add back in...sort of like the sauce used on bread pudding, which is similar to this dessert.
This looks delicious and I can't wait to try it. I don't drink so I'll probably use the vanilla instead. Can you also make some other French desserts - I've made croissants and pain au chocolat but want to try making kouign amman.
I was folding laundry while watching this video and had to stop so I could ask you where you got that gorgeous lasagna pan, Beth! 😂 (If I didn’t stop, I would forget to write-lol!) Looking forward to trying this for my husband as this type of dessert is right up his alley. It looks delicious and bc it’s different from anything we usually have for dessert, anxious to see what it’s like. Thanks!😊
Ha! Oh i know the feeling! I bought it on Amazon for my cookbook shoot! Isn’t it pretty?! Here’s the link: Lasagna Dish amzn.to/436OsQP hope you enjoy the dessert! It’s so yummy! 😋
This looks wonderful and I can't wait to try it. Quick questions about egg size. I typically have jumbo eggs in the fridge - but I'm assuming you use large. Please would you mind confirming?
Ah yes I use large eggs. But jumbo would be fine, you just may need to bake it another 5 mins or so. Just keep an eye on it towards the end. Hope you enjoy!
I love the the rum soaked prunes, but was put-off by the texture of the chilled custard, looks too dense and rubbery. I imagine those prunes would be amazing in a cake!
Hi Beth! Thanks for another tasty recipe. If substituting apricots, would you also sub the liquor for an apricot brandy or apricot liquor like Luxardo? What do you think?
Beth, you are so cute and funny, and your pronunciation est parfait. Of course, Philippe's pronunciation is par excellent but he isn't making this scrumptious Far Breton!! Another outstanding recipe for these warm summer days ahead. I'm not into prunes so apricots will be my go-to fruit. By your description, it doesn't sound too sweet or sugary which I love 😋!! Thank you as always, Bisous 😘😘😘😘
Ha ha ha yes, that is true. We each have our different talents! Yes, that’s the best part about it it’s not too sweet or sugary and just really delicious. You absolutely could use apricots. You might even want to switch the rum for amaretto because that flavor would pair really beautifully with the apricots but so would the rum really up to you I’m so glad you enjoyed it!💕
I have to admit I thought your first one looked fabulous too! My husband will only eat custard warm. How long after it comes out of the oven before you could safely slice and eat warm? Thanks Beth.
Great question! The warm milk allows the sugar to completely dissolve in the batter which helps prevent a gritty custard :) I also think it helps to have the custard base at a warmer room temperature (than stone cold) when it hits the hot oven. It gives it a bit of a head start and helps it rise more. Hope that helps! And hope you enjoy it! :)
Hi! You use 9 X 12 casserole in this recipe but I have only 9X13 casserole, If I use mine then the result come out will be little bit different. I just wondering...
I should have listened to you. I made it in the food processor because it was near midnight and it did not turn out as well. Also it really needed that pinch of salt but I was looking in the recipe and it is not included. No matter, I just sprinkled a little salt on top. The most important thing is the cooking time. I had the oven at 400 degrees F, but at 45 minutes of baking it was black on top and I smelled burning. So I took it out of the oven and it was quite hard. If I had left it in there for an hour it would have caught on fire. Please, please check oven cooking time. This could have been a disaster. I still trust you and appreciate you enormously.
OK yes the food processor would definitely affected the texture (making it more solid as it activated the gluten in the flour too much) this could also have affected to baking time. A more solid mass will bake quicker and burn faster. Next time, just mix it in a bowl (no need to wash one more appliance ha!) and be sure your oven is running at the correct temperature, many ovens can run hot (this video explains how to fix that ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-FUs_sk-o_7M.html) and be sure your oven rack is on the lower third of your oven, not the middle rack. Hope these tips help for next time!
@@EntertainingWithBeth Thank you so very much. I now see that I made more than one mistakes. I put it in an oven which did not have a lower rack option. I will be far more careful next time. You are so kind.
@strll3048 ahh yes that would have made it burn. Not to worry I learned the most about cooking through my mistakes. 😂It just is such a teachable moment for next time. I hope there will be a next time and you give it a try because it is super yummy!👌💕
