• 12th June 2011, mid-afternoon
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Serves 4
  • 3 eggs
  • ½ litre of semi-skimmed milk
  • 6 level tbsp of sugar.
  • 6 heaped tbsp of flour
  • 80 g melted butter
  • 1 sachet of vanilla sugar (about 8g)
  • 500 g of ultra soft dried stoned prunes
  1. Place the 3 eggs, sugar and vanilla sugar in a bowl. Stir until emulsified as a fluffy creamy texture.
  2. Add the flour one spoon at a time while stirring.
  3. Add the melted butter while stirring.
  4. Pour slowly the milk while stirring. The mixture should be liquide like a French pancake mix.
  5. Grease a gratin dish with butter and add the dough. Sprinkle the prunes.
  6. Place in a pre-heated oven at 200°C.
  7. After 15 minutes if the top of the far breton is golden, add a sheet of foil on top of it.
  8. After 20 minutes, check if the far breton is cooked with a knife. Stop the oven if the knife is moist but free of mixture stuck on it. Normally it takes 30 to 35 minutes for it to be cooked. Note that it will solidifies a little bit while it cools down.
  9. Leave it to cool down in the oven for a good hour.

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