Friday, February 27, 2015

Prune Clafoutis a.k.a. Far Breton


Do you have an extra half gallon of milk lying around? If you do, make a custard or clafoutis.

I always have milk in the house.

Would you believe that I buy 2 gallons of organic milk a week and 2 dozen eggs for 2 people?
It's true.

We do love dairy in this house, and I use eggs everyday in some way.

Next house, we are getting our own chickens, so I can have fresh eggs.

Now about the recipe.

If you make this in a cake pan you can call this a Far Breton, a delicious custardy cake from Brittany in France, made w/ armagnac and prunes.

If you just make it in some souffle dishes then you can call it a clafoutis (which is from the Limousin region of France, usually made w/ cherries).

I had some lovely prunes lying around (aren't prunes lovely?), and a big gallon of whole milk waiting to expire, so let's make this.

Forget that these are prunes, and try and get over that word.

Prunes are just dried plums, and are very good to relieve constipation, so I am told.

I love raisins, prunes, dates and dried figs, so you don't have to sell me.

This is a great breakfast, because it's nice and eggy, and it's best served warm, however, I am happy to eat it all day sitting on the counter.

It won't be great tomorrow, but it's great today, so eat it now.


Prune Clafoutis or Far Breton:

3 eggs
5 tbsp melted butter
3/4 cup flour
1/2 cup sugar
2 cups of whole milk
1 tsp vanilla
zest of a lemon
15 dried prunes plumped up in water

In a blender, mix the eggs, butter, flour, sugar, milk and vanilla.

Let this batter sit in the fridge for 2 hours or more.

In a small saucepan, heat about 1/4 cup of water and simmer the prunes with the lemon zest until they are soft, about 8 minutes. If the water evaporates, just add in some more.


Butter a 9" cake pan, pie dish or individual souffle dishes and place the prunes and reserved liquid on the bottom.

Pour the chilled batter over and bake in a 375F oven for 40 minutes.

The custard will puff up then deflate.


Let cool about 15 minutes before dusting with powdered sugar.

Enjoy!


12 comments:

Anonymous said...

Hi Stacey,

its so funny cause I just did your recipe of Far Breton this week...and it was amazing..everyone loved it ..even the ones who don't like prunes.
great recipe as usual.Thank you for taking the time to give us inspiration in our kitchen...
have a good weekend.
Nathalie

Anonymous said...

"Would you believe that I buy 2 gallons of organic milk a week and 2 dozen eggs for 2 people?"

Hard to believe but I believe you!

I just made Dorie Greenspan's CUSTARDY APPLE SQUARES from her new baking book.

My first attempt at something approaching a clafoutis.

We liked it but there's one *problem* I want to solve - my very thinly sliced apple slices retained more *bite* than I like.

Next time, I'm going to soften them up in a basket steamer before baking.

Anybody have any other suggestions?

Bebe said...

I like sliced apples (not too thin) briefly sauteed in a little butter until tender and sprinkled with a little sugar to serve with pork chops. This might work to tender apples for this recipe?

Prunes and plums are not a big seller in our household - except with me.

Anonymous said...

Instead of plumping prunes in water, what do you think about using oj or wine?
Great recipes -they're all intriguing and everyone I've made has come out wonderful. Thanks for the blog!
Ruby

Bebe said...

Prunes are plumped in v. small amount of water with lemon zest. I lean toward the purity of that approach, as much as I like a little wine now and then. I like the flavor of the prunes to shine through.

Anonymous said...

Thanks Bebe - great suggestion!

Stacey Snacks said...

I agree w/ Bebe, the prunes with the water make their own sort of liquor.....but in a true Far Breton the prunes are plumped up in armagnac.......it's all good!

Stacey

Natalia B said...

How great! I love prunes (and plums) so this sounds like a great addition to breakfast. Can't wait to try!

Anonymous said...

Thank you for the lovely recipes Stacey and have a great weekend.

Helen Jackson said...

looks so good and want to make it, but only have skim milk, so are any adjustments needed? like more fat with butter?

Stacey Snacks said...

Helen. Skim milk is just fine

sixty-five said...

Making this right now. My 50 yr old Waring blender bit the dust last week. I replaced it with a 900 v Nutribullet and have been anxious to use it for something other than smoothies. It was easy to make 1/3 recipe for one generous dessert. Used almond milk since I don't keep regular on hand.