Breton "Far"
- 2 cups flour
- 6 whole eggs, unbeaten
- 1 1/4 cups sugar
- 4 cups milk
- 1 jigger rum or cognac
- Seedless raisins
Sift flour and mix in eggs, one at a time, working until smooth. Add sugar, mix thoroughly; slowly stir in milk and rum.
Grease a large shallow pan, place 1/2 inch layer of raisins or pitted prunes in bottom. Pour batter over them and place in very hot oven, 450°., for 15 minutes, then reduce to slow heat, 275°F., and bake for 1 1/2 hours. The "far" must become rich golden brown in the shortest possible time.
This is a very thin batter which, when baked, resembles a cheese cake. After baking, cool, and chill in refrigerator. Serve in squares or slices.
Grease a large shallow pan, place 1/2 inch layer of raisins or pitted prunes in bottom. Pour batter over them and place in very hot oven, 450°., for 15 minutes, then reduce to slow heat, 275°F., and bake for 1 1/2 hours. The "far" must become rich golden brown in the shortest possible time.
This is a very thin batter which, when baked, resembles a cheese cake. After baking, cool, and chill in refrigerator. Serve in squares or slices.
Submitted by Jun 3, 2009
9 min
75 min
84 min