Recipe of Ultimate Far Breton

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Before you jump to Far Breton recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Conserve Money In The Kitchen.

It was not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the environment. That has totally changed now, since we all appear to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. According to the experts, to clean up the surroundings we are all going to have to make some improvements. Each and every family should start making changes that are environmentally friendly and they must do this soon. The kitchen is a good starting point saving energy by going more green.

You may prefer cooking with your oven, but using a microwave instead will cost you a lot less money. Perhaps the realization that an oven utilizes 75% more energy will encourage you to use the microwave more. When it comes to boiling water and steaming vegetables, you can save a great deal of electrical power and do the job faster with countertop appliances rather than a stove. You might reckon that you save energy by washing your dishes by hand, nonetheless that is definitely not true. Especially if you make certain the dishwasher is full before starting a cycle. Preserve even more money by air drying as well as cool drying your dishes as an alternative to heat drying them.

The kitchen on its own offers you many small means by which energy and money can be saved. Green living is not really that hard. A lot of it really is basically making use of common sense.

We hope you got benefit from reading it, now let's go back to far breton recipe. To cook far breton you need 11 ingredients and 11 steps. Here is how you do it.

The ingredients needed to make Far Breton:

1. Take 180 g of Prunes Pitted,.
2. Use 80 ml of Grand Marnier,.
3. Get 500 ml of Whole Milk,.
4. Provide 15 g of Semolina,.
5. Provide of Unsalted Butter, 60g + More For Greasing.
6. You need 100 g of Demerara Sugar,.
7. Get of Unbleached All Purpose Flour, 75g + More For Greasing.
8. Provide Pinch of Sea Salt,.
9. Use 2 of Eggs,.
10. You need 2 of Egg Yolks,.
11. Take 1/2 TSP of Pure Vanilla Paste,.

Instructions to make Far Breton:

1. Soak prunes with Grand Marnier in a large bowl. Cover with cling film and set aside at room temperature for at least 24 hrs. *The prunes should expand and become plump.*.
2. In a cast iron skillet over medium-high heat, add in the prunes and Grand Marnier. Using a hand torch, flambé the prunes. *Be very careful when doing this.*.
3. Continue cooking until the alcohol has burnt off and the liquid has almost evaporated. Remove from heat and set aside to cool down. Once the prunes has cool down, cover with cling film and set aside at room temperature until ready to use..
4. In a sauce pot over medium heat, add milk and butter. Once the butter has melted completely, remove from heat and set aside. In a large bowl, add flour, semolina, sugar and salt. Whisk until well combined..
5. Add in eggs, egg yolks and vanilla. Whisk to combine well. By now, the milk should comes to lukewarm temperature. Gradually, slowly, while still whisking, add in the milk mixture, 1/3 portion at a time..
6. Continue whisking until everything is well incorporated. If there is any leftover liquid from the prunes, add in to the mixture as well. Using a hand mixer or an immersion blender, blitz the mixture for about 1 min. There should be lots of bubbles forming on the surface..
7. Cover with cling film and chill in the fridge overnight. On baking day, preheat oven to 200 degree celsius or 400 fahrenheit. Sit the cake batter on the counter at room temperature at least 30 mins before baking. Grease a cake pan with butter..
8. Line bottom with a parchment paper. Grease the parchment paper with butter as well. Spoon about a TBSP of flour into the cake pan. Tap and roll to cover the pan with flour..
9. Tap off any excess flour. Arrange the prunes nicely on the bottom of the cake pan. Gently ladle the batter into the cake pan covering the prunes entirely. *If the prunes start to float, gently press down to the bottom of the pan.*.
10. Wack into the oven and bake for about 30 to 40 mins or until the sides are browned and the center is still soft. Rotate the pan on half way mark for even browning. Remove from oven and set aside to cool down for 2 hrs. Once cooled, the center will sink while the browned edge still holds it's shape..
11. Run a knife along the edges to loosen the cake. Place a larger plate over the cake pan and confidently flip. Place serving plate over the cake and confidently flip again. Slice and serve. *The cake can be kept in the fridge for up to 5 days, but it is best served warm on baking day.*.

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