Far Breton
In today's world, Far Breton has become a topic of great relevance and interest to a wide spectrum of people. From its impact on society to its relevance in the scientific field, Far Breton is a phenomenon that leaves no one indifferent. Throughout history, Far Breton has been the subject of numerous debates and has generated all kinds of opinions and theories. In this article, we will explore the different facets of Far Breton, analyzing its implications and its influence on different aspects of our daily lives.
 A piece of a Far Breton cake. | |
| Type | Cake |
|---|---|
| Place of origin | France |
| Region or state | Brittany |
| Main ingredients | Flour, eggs, milk |
Far Breton (also Breton far; Breton: Farz forn) is a traditional cake or dessert from the Brittany region in France. Its base is similar in composition to a clafoutis batter: a flan-style eggs-and-milk custard with flour added. Prunes or raisins are common additions. Numerous recipes available at popular websites suggest soaking the dried fruits in alcohol; this is not traditional practice but makes an interesting variation. Far Breton as served in Brittany is often cooked to a much more "burned" appearance than online recipes indicate; the top of the custard appears nearly blackened rather than golden-brown.
References
- ^ Deseine, Trish (24 October 2008). "Far breton aux pruneaux". Times Online. Retrieved 19 March 2010.
- ^ Bertinet, Richard (16 May 2009). "Richard Bertinet's Far Breton". Times Online. Retrieved 19 March 2010.
- ^ Bertinet, Richard (21 Mar 2014). "Richard Bertinet's Phare Breton recipe". The Telegraph. Retrieved 2 July 2015.[dead link]
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