Far Breton Recipe - Kind Of Like A Cake, Kind Of Like A Custard... But Not Really
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- Опубликовано: 30 июн 2023
- Far Breton Recipe - Kind Of Like A Cake, Kind Of Like A Custard... But Not Really
The recipe I present here is closer to the original / traditional Far Breton Recipe you would have found in French farmhouses in the Brittany region when this recipe was first conceived.
In the last 20 years or so there has been a nuclear arms race to 'improve' or embellish the original with extra steps, and extra ingredients - while still claiming that these additions are the original / traditional recipe. Plain and simple this was a farmhouse dessert using what you had on hand in amounts that everyone could afford. This is as close to recette du far breton traditionnel as you're probably going to get. This is a dessert that is often mistaken for clafoutis - Far Breton Vs. Clafoutis.
Ingredients:
5 eggs
125 mL (½ cup) sugar
500 mL (2 cups) milk
30 mL (2 Tbsp) dark rhum
5 mL (1 tsp) vanilla extract
150 mL (⅔ cup) flour
Butter, for greasing
250 mL (1 cup) soft prunes, pitted
Method:
Preheat the oven to 140ºC (325ºF).
Whisk the eggs and sugar together until the mixture is pale. Warm the milk in a pan, then slowly whisk it into the egg mixture. Add the rhum and vanilla, then whisk in the flour to make a smooth batter. Butter a 8"x10" baking dish and spread in the prunes, then pour over the batter. Bake for 40-45 minutes until golden and set firm.
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L1S 0E9
It kinda reminds me of a clafoutis. It'd be great with seasonal stonefruit instead of prunes if they're not your jam.
I was thinking that too.
If I recall correctly, prunes are just dried plums, so... stonefruit. I would love something a bit more tangy, though, like peaches or cherries.
@@TechBearSeattle Totally. I personally find prunes to be both overpowering and uninteresting, but fresh plums, maybe cooked sous vide in some rum, would be rad.
I was also thinking about dried cherries soaked overnight in a really cherry-forward bourbon, like Buffalo Trace, and almond extract in the batter.
As soon as the video started I had to look up the difference. It seems they aren't very different other than the kinds of fruit used.
I thought so too, especially since today I made a clafoutis with fresh cherries. I have seen recipes for this custard cake before-and love this type of dessert-so I am very happy Glen made one for us. Thank you!
Joyeuse Fête du Canada!!!🇨🇦🇨🇦🇨🇦
We are enjoying the day indoors this year. Between the smoke from the wildfires and the severe thunderstorm watch, we thought it would be prudent not to go out.
Enjoyed Julie’s reaction to the prunes 😆.
Addendum to my first comment, my grandma made a delicious rum sauce and it is delicious. I cook with Brandy, Rum, wine all gives a dish a certain "Je ne sais quoi".
Happy Canada day!
I think that would be really good with chopped Dates.
I've had this in Brittany 30 years ago, where it was available all the time in our B&B in small bite-sized pieces for guests to take as many as they wish. VERY delicious and I strongly suspect was made as simply as this version.
the reaction of Glen after the first bite is priceless 😂❤
really great episode! so much insight and authenticity
Yum!! I love this... Bet it world be great with dried (and soaked in rum😉) pears with a touch of ginger and cardamom, or rum-soaked flame or Lexia raisins, with a touch of a brown sugar sprinkle before baking 😍
Thanks for another great video Glen. I hope that you both are having a wonderful Canada Day, or at least as good as possible with this darn smoke.
Like the name of the recipe. I am an American whose mother was from Cape Breton. Happy Canada Day.
The commented suggestions are as interesting as the videos. What a wonderful time we live in that we have all this variety of options. Thanks for another great video.
I've been wanting to make a custard dessert and this popped up on my RUclips feed at just the right time. We love clafoutis but this sounds so similar that I will be trying it. Thank you, Glen!
Starting in the 1850's, with the blight and then the Phylloxera outbreak, there would have been a shortage of Brandy. That's also why Absinthe became popular since it has a grain base.
A friend from Brittany brought Far Breton once at a potluck and they were a hit. Although Far Breton does not standout as a French classic it is one of those recipe that people keep on making and enjoying. Happy Canada Day 🇨🇦
Reminds me of the thing hyped as “Impossible Pie- makes its own crust!” in the 1970’s, often made with coconut but savory versions with breakfast sausage were popular in some branches of my family.
the sweet version have had a come back in recent years.
My ex & i stumbled over those in the 90s. _Love_ them!! We made one about once a week -- different ones. Usually on a Tuesday or Wednesday night depending on my work schedule [i worked nights] - so there were leftovers to end the week on. We had two favorites. One was a really simple "Mexican"-style that was topped with guacamole. The other we used the Base recipe, using shrimp & fake-crab, for the meat & ½ cream cheese, ½ shredded colby for the cheese portion & ¾ onion, ¼ celery for the veg. ... Haven't made that in about 10 years now. I need to
I don't have any sources to support this but I think French cookery utilises prunes more than other cultures. Personally I love prunes even though they are the butt of many jokes, ahem. Baked custard is such a great dessert when you forgot to shop for dessert ingredients. Thanks for the rhum rum lesson, super interesting.
In the US (west coast), they have started calling them dried plums to get around the on notations associated with "prunes".
@@kayekaye251 that's both hilarious and ridiculous. Rebranding a dried fruit because of the stigma of being old and unregular lol. People are so funny.
🤍🤍🤍Glen you are the ☀️Far Breton of thee Far Bretons✨☀️ I am enthralled with the history just as I am with the recipes. 🤍🤍🤍 Glen you are perfection! 🥇
Understanding tradition and fundamentals leads to the confidence to be creative!
I made this today with Apricots. Minus the Rhum. Had none but used Bourbon vanilla. This is wonderful warm. Can
not wait for it to cool off
Simple is best, this looks terrific!
Happy Canada Day!
On the Rum topic: If they call for Rum in Austrian cuisine, it is neither. They mean domestic Rum (Inländer Rumtuzemák ... like Stroh Rum).
It is basically alcohol with flavouring and colouring.
Why? Austro Hungary had no reliable access to sugar cane and Rum so they made their own version.
Well reminded. I hate most tuzemák rums as they are quite grotesque compared to proper sugarcane rums but I have many hazy memories of those cheapest brands from my highschool years.
Stroh Rum is made with sugar cane molasses . Always need some type of sugar to ferment into alcohol.
Stroh website
The starting point for STROH Inländer Rum is exclusively real rum made from sugar cane molasses: Since 2008, EU law states that Inländer Rum has to be produced in Austria from sugar cane molasses.
Looks good. Thanks for the history and ideas.
I first had this in the 70s when on holiday in Britanny and Normandy with my parents. It was sold in big slabs at the patisserie. Just love it.
You guys must exercise a heck of a lot, or have well fed neighbors. Looks amazing.
Looks good and simple must try
Good show as always thank you kindly
My daughter used to make something called a "Clafoutis" and this looks a lot like those.
Happy Canada Day to you and Jules🇨🇦🇨🇦
I'm a 74 years old breton and I make far with the same ingredients but the preparation is different: first I beat the eggs with the flour (not the sugar!), then I warm the milk with the sugar and add it to the batter and add the rum and vanilla (don't dare to use cognac !). The dish should be very generously buttered and placed in the oven to warm up. I pour the batter in the hot dish and bake it. It will puff up like Yorkshire pudding.
Far Breton can be made plain, with prunes or sliced apple.
Hello Glenn and Jules and fellow commentators. I see several folks saw the clafouti connection. Trying to put myself into the escoffier mind set makes me realize the main difference is fresh fruit vs dried. I'm going to give this a try but use the blender method of mixing the ingredients. It does look yummy (I recently mixed goat cheese and vanilla whipped cream with diced dry fruits) All the best to everyone Jim Oaxaca Mexico
I love these and I've been buying these from French bakeries near me whenever they were available, which is only occasionally. So excited to see you do a recipe!
I know I will love this, its not that far removed from a magic crust custard pie. This is probably where they got the inspiration from! Awesome! Thank you for sharing this.
Love the historical, geographical & language. Appreciate this channel.
I'm a big fan of prunes. So I think I would like it very much. Thanks.
I'm thinking dried apples and dried raspberry's soaked separately in brandy, or maybe just soaking the apples in chambord... Simple and easy to make, I'm actually looking forward to making this. Thank you for the idea to cook this!
Happy Canada Day!
You are a vey good cook!
Yum! I really enjoy prunes.
Clafoutis recipe is pretty much the same. Love cherry clafoutis especially.
yes I think Clafoutis is the traditional french whilst this is specifically breton
This sounds delicious. Thank you chef for another recipe. Always something different, background of these dishes, changes that are made and so on.
Looks like a weekend breakfast to me.
Prunes are really good and so under appreciated.
My favourite type of mix custard and cake!
Yes, that is great !
Happy Canada Day to you both! Thanks for the backstory- always the best part.
Happy Canada Day
It's interesting that you mentioned that the vanilla wouldn't have been added traditionally. When I was watching, I was thinking, "Oh, I wonder what it would be like with double the rhum and no vanilla"... I'm definitely going to have to try this recipe. It looks right up my alley. Thanks!
love the end part :D
I think a combination of dried apricots & cherries would be wonderful with a sprinkle of cinnamon
thats more like a clafoutis
Australian dried apricots, which are a lot more tart than the ones from Turkey and Israel.
I'm going to make this with dates tomorrow.
@@HansMaximumHow did it turn out, if you don't mind me asking?
@@Your.Uncle.AngMohI love the tart apricots. Could make myself sick eating them.
Dried sweetened cranberries. They all sound good.
Having a knowledge of history has value, in recipes and the roots of family tradition...especially if you claim to be an authority! In the end use what you like! You're the one eating it after all! lol And Glen, we're all glad you have a lot to say! That's way we tune in! I've never eaten a Far Breton. I may try this since I love prunes but rarely cook with them, strangely enough!
Looks just like a Dutch Baby, just with rum and baked at a lower temp. I put sweetened dried cranberries and golden raisins in mine and bake it in cast iron at 400°-425°.
Little correction. The St. James rum is a Rhum Agricole, as legally defined by the AOC. The Barbancourt is not specifically a Rhum Agricole, though it is made from cane juice. I think that its production process is based on cognac production methods.
I'm here for the nuclear arms race recipes!
I made this 1-2 years ago and I also prefer to keep it simple and rather classic. However, I did soak the prunes in a spiced rum (Oakheart) over night, so the additional aroma came for the spices in the rum.
It's pretty good, but to be honest, I prefer Clafoutis, which is a little less pudding-like and bit cakier.
Happy Canada Day Glen and Julie
I can see making this without the sugar or vanilla and using cubed ham or left-over roast pork and dried apples
What is in the cupboard, just finished used mandarin oranges and Cointreau. Less sugar 😊 very tasty . Thank you.
I'm thinking dates in that. I love versatile things like this.
If a person wanted to, couldn't fresh fruit be used? Love Your channel, always learning something new
You wouldn't want to use a fruit that was too juicy, because that would water the custard down and make it runny. Apples might work.
Anything with rum has to be good right? This is a great recipe cannot wait to try 🇦🇺❤️
For a while there I was wondering about his magical oven in his house that transforms prunes into figs.
Great work! I enjoy how you trace recipes across cultures, national boundaries, and centuries. Bastille Day approaches; I plan to do a salade nicoise. Dessert? Far breton (prunes) or clafoutis (cherries). How do you differentiate other than the fruit of choice? Thanks for your insight!
Happy Canada Day!
I’d happily soak dried fruit, or use fresher fruit for texture reasons.
If people are going to quibble over which spirit to use, isn’t the answer, all of them?
Am I the only one who was waiting for Julie to be surprised that after biting into it, it wasn’t figs after all? I certainly was until Glen finally corrected himself.
Never tried this at all love your show can you show us how to make homemade BBQ or chili powder
Looks really tasty! - Served with whipped cream?
Hi Glen! I'm from Michigan originally and live in the Republic of Ireland now. At some point in the future, could you do a deep dive into the history of bacon and cabbage, and how (at least in America) it became corned beef and cabbage? There's a school of thought that it's because beef was more expensive than pork in America, so it was seasoned to mimic the taste of bacon. I'd love to know what your research skills could uncover.
I've heard that many Irish immigrants lived in the ghettos along with Jewish communities and it was harder to get bacon, btw does bacon as a dinner meat exist in american?
@@siramea No, not really. Bacon is served very thinly sliced into strips, fried, and served with various breakfast dishes. Also eaten at lunch in the iconic Bacon, Lettuce, and Tomato sandwich (BLT) with mayonnaise on white bread. At dinner it is often a flavor component in some dishes but never served as a meat entre.
I like to make a recipe as close to the original as I can - then incorporate the changes. I think that's because I love the history of food and what it tells us about the culture of the nation.
I like the end of the video. You could quarter the dish with 4 different fruits
I'd love to see you bake a version of the original savoury version of Far Breton. Was it like a quiche minus the pastry or was it completely different?
Goes to a 90 year old cook book says its not and old cook book show.... OKAY Glen. I approach cooking very similarly to how you do
👍👍
so is the french rhum kinda like the brazilian cachasa?
Pretty much the same process
Nice, I make this all the time just in the blender.
You won't rehydrate your dried fruit?
I like using amaretto
You could put fresh fruit, it would be delicious too!
Nice! Prunes & custard were a bit of a staple pudding as I was growing up. (50s-60s))
Gran would bake it, like this, Mum & school used Bird's custard.
Keith, did you find a recipe for a savoury version when researching this?
A Dutch baby, except cooked at a low temperature.
Or Swedish Oven-Pancake (different than the regular Swedish Pancake), that often has pork in it!
Looks good! I wonder if semi-sweet chocolate chunks would work instead of dried fruit?
Looks wonderful! More things should have prunes in them. Quick question: was the baking dish oiled?
Ah,never mind! I just looked at the recipe. Yep, it's buttered.😊
I do something similar but with rhubarb and pour it in a crust. It is called rhubarb custard pie. I think the reason a lot of old recipes were enhanced or evolved is because they were not that good in the first place. We have access to more and better ingredients and literally thousands and thousands of good cooking videos.
please do a savory custard!
!ALGORITHM!
2:06 “This is the way my mother did it and that’s the only way it’s got to be right”. NOPE It’s “This is the way that Glen does it and it’s got to be right”😊😊 Or at least kinda sorta until you change the recipe and MAKE IT YOUR WAY. Oh right, Glen's consistant take away way IS make it your way.
I get a kick out of all the variations that people mention in the comments, especially when they mention where and when.
I'm looking forward to the arms race version. Here's my favourite: use beurre noisette instead of butter. And skip the vanilla.
Watching now and I thought it was clafouti from the thumbnail too!
Glen. They arent Figs like you told Jules. They are Prunes 😂😂
You have an incredible talent for making even the simplest ingredients shine. Your dishes are pure magic
How long will it keep? It looks like it could either be fragile or, like bread pudding, be delicious warmed over.
How different is Rhum Agricole from English Rum?
Adding some candied citrus peel along with the fruits might be a nice addition, too.
Also didn't know there were different types of rum
i immediately thought dried apricots with Tuaca..
I will try any fruit but prunes
How does the taste compare to a "Dutch Baby" or a "Finnish Pancake?" Those are different forms to this, but I think the batters are very similar. I know I should make it and see, but my diabetes sugar levels are up just now, so anyone who has tried those and this, your impressions would be wonderful to hear, please?
I prefer a Dutch Baby plain, but served with butter, lemon or lime wedges, and powdered sugar to make a glaze in the middle. Not the best thing for a diabetic, although I can usually cover that with my trusty insulin pen.
BTW, fascinating history of Rhum Vs Rum.
Mmmm, rum soaked raisins.
It would be good with raspberries.
Fresh from the garden.
Blueberries might be yum as well
The first thing I thought was it looks just like a crepes recipe made with warmed milk
i thought this was a recipe from the skyrim cookbook bc i only know bretons as one of the skyrim races lmaoo
I have never seen anything like this. is it popular?
Probably very popular with anyone who likes custard. Not everyone does. Prune would be my least favorite fruit to choose.
I like prunes, but would add some cardamom which really gives the prunes a better flavor. Nobody else in my family likes prunes except when I make prune cardamom scones.
Thyme! Interesting, I tend to associate thyme with savory rather than sweet dishes, that should be interesting.