My Version of Far Breton

Name: My Version of Far Breton
Yield: 6 servings
Cuisine: American
Ingredients: 1 large ☆Whole egg; 1 ☆Egg yolk; 60 grams Sugar; 70 grams Cake flour; 300 ml Milk; 10 grams Butter; 5 drops Vanilla oil; 1 tbsp Rum (or other liquor); 12 Dried fruit (raisins etc.); 1 Butter (for greasing)

cookpad.japan @cookpad_jp

I researched and tried out lots of different recipes. I was finally able to settle on this recipe

Please adjust the cooking temperature according to your preferences, oven model and the season. I like my far bretons to have a darker colour so I set the temperature to 200℃. If you prefer a lighter-colored bake, set it to 180℃. Recipe by Mishatomo

I researched and tried out lots of different recipes. I was finally able to settle on this recipe

cookpad.japan @cookpad_jp

I researched and tried out lots of different recipes. I was finally able to settle on this recipe

Saved

Ingredients

6 servings

1 large☆Whole egg
1☆Egg yolk
60 gramsSugar
70 gramsCake flour
300 mlMilk
10 gramsButter
5drops Vanilla oil
1 tbspRum (or other liquor)
12Dried fruit (raisins etc.)
1Butter (for greasing)

Saved

Steps

1

Add the butter and half of the milk to a small saucepan and heat on low until just abut to boil. When the butter has melted, take off the heat and mix in the remaining milk.
2

Mix together the sugar and cake flour in a bowl.
3

Pour the mixture from Step 1 into the bowl from Step 2 and mix well to prevent any lumps from forming.
4

Add in the ingredients marked with ☆, along with the vanilla oil and rum and mix thoroughly. Let the mixture sit in the refrigerator for at least 1 hour.
5

Grease the moulds of the muffin tray, or tart mould, with a thin layer of butter and place a piece of dried fruit in each. Pour the mixture into the moulds as well and bake for 40-50 minutes.
6

If you bake your far breton in a tart mould, serve it as it is. If you're using a muffin tray, remove the far bretons from the tray and let cool. Feel free to dust on some powdered sugar if you like.