Far Breton: The BEST French Dessert You've NEVER Had!

milk

🥗Healthier: almond milk

💰Cheaper: whole milk

Almond milk is lower in calories and suitable for lactose intolerance.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with fewer calories.

prunes

🥗Healthier: dried figs

💰Cheaper: raisins

Figs provide similar texture and flavor at a lower cost.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

Cut the vanilla bean pod and scrape out the seeds.

Add the seeds to the milk, heavy cream and heat it to about 122°F (50°C).

In a mixing bowl, combine the beaten eggs, sugar, and salt. Whisk until the sugar dissolves.

Sift in the cake flour and gently whisk until smooth and free of clumps.

Add the heated milk, heavy cream, and vanilla mixture to the batter, mixing to combine.

Add the melted butter and dark rum, then gently stir.

Sift to remove lumps. Blend with an immersion blender for 1 minute until smooth and fully combined.

Let the batter rest in the fridge for about 24 hours to avoid shrinking.

Combine prunes, granulated sugar, and water in a pot. Bring it to a boil, then reduce to a simmer for about 1-2 minutes.

Add vanilla extract and dark rum for added flavor, then let the mixture sit, covered, to infuse the flavors.

Once sit overnight, discard the excess liquid. Arrange in the mold.

Fill the molds with the batter until about 3/4 full.

Bake at 335°F (168°C) for 65-70 minutes or until the top is golden brown.

After baking, let the cake cool in the mold to room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens