Wednesday, October 23, 2013

Far Breton

     Every now and then it's fun to put together a recipe that really looks like it took a ton of work. This dessert from Pol Martin's Supreme Cuisine is one of those recipes. This is a really fancy looking baked custard that has never failed to impress every time I've served it. The thing is, Far Breton is super easy to make. If you have a Kitchenaid or electric mixer, it's almost embarassingly easy. I've even managed to buy a sifter so the dusting of sugar doesn't look like absolute shit anymore! As always, notes or changes are in blue.
Far Breton
via Pol Martin's Supreme Cuisine
  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1 cup all purpose flour
  • 3 tablespoons rum
  • 1/4 cup marmalade
  • 1/2 cup sultana raisins (those of us that don't poop money call sultanas "golden raisins")
  • 2 cups milk
  • Pinch salt
  • Icing sugar (I hope that confectioner's sugar is the same thing, because that's what I used)
  1. Preheat oven to 350F. Butter a baking dish (about 12"x8"x2") 
  2. Place eggs and sugar in bowl; beat together. Add flour and salt; beat to incorporate.
  3. Add rum (make sure to have a little rum yourself. You know, for quality assurance), marmalade and raisins; beat well. Pour in milk and beat to incorporate.
  4. Pour batter into baking dish and bake 50-55 minutes or until golden brown. Let cool in baking dish and serve cold. 
  5. Cut into squares and sprinkle with icing sugar (use some form of sifter or it will end up looking like mine. That's what happens when you just grab a fistful and throw it). Serve with maple syrup, if desired (We desired it)
Good times!

1 comment:

  1. I've never heard of Far Breton, but the "golden raisins" thing had me cracking up! Thanks for linking up to Let's Get Real!