Start Reading Mode
0 0
Farz Fourn

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
9 ounces pitted prunes
1 cup all-purpose flour
5/8 cup white sugar
1 tbsp vanilla sugar
1 tsp baking powder
2 tbsp rum
3 cups whole milk
4 Eggs
1 pinch salt

Farz Fourn

Features:
  • Sweet
Cuisine:
  • 50 mins
  • Serves 4
  • Easy

Ingredients

Share

Take a trip to Brittany on the west coast of France and you will certainly find Farz Fourn in every bakery.

Far Breton is a prune flan formula from the northwest of France (Bretagne or Brittany) which is accessible in numerous forms, but farz fourn remains to be the most popular.

Other forms may include rum or plum alcohol that is added to the dish or cinnamon and vanilla might be utilized to lend the dish an attractive, exotic look. The base of the dish is like a flan because of eggs and milk.

The cherry on the top: The ingredients for farz fourn – milk, eggs, sugar, flour, and dried fruit – are on hand most of the time.

The recipe is very simple. It is also possible to change the recipe by utilizing other types of fruits.

Health Benefits

Moreover, prunes (dried plums) that are added to the dessert are loaded with healthy benefits. They improve vision, keep your heart healthy, relieve constipation, prevent osteoporosis, promote hair growth and health, improve the skin, and are rich in antioxidants to prevent cancer.

(Visited 86 times, 1 visits today)

How to Make Farz Fourn

  1. Preheat your oven to 450 degrees Fahrenheit or 230 degrees Celsius.
  2. Oil a deep 2-quart baking dish.
  3. Take a saucepan and put the rutted prunes in it. Add enough water to cover the prunes.
  4. Bring to a boil, and let cook until the prunes are soft but still haven’t lost their shape. This will take about 10 minutes. Drain water from the prunes and organize them in the bottom of the ready baking dish.
  5. Take a large bowl and whip together the flour, white sugar, vanilla sugar, baking powder, and salt. Whip in the eggs one at a time. Blend thoroughly after each addition.
  6. Slowly pour in the milk while stirring strongly using a wooden spoon until well-mixed. Put in the rum and mix, and finally add the batter over the prunes uniformly.
  7. Bake in the oven that is preheated for 10 minutes. Lower down the temperature of the oven to 400 degrees Fahrenheit and bake until the stuffing is dense, a bit risen, and the top of the dish is browned. It will roughly take 30 minutes.
  8. Serve warm or at room temperature.

Trivia

  • Farz fourn got its name from farine or flour.

Various recipes of farz fourn accessible at prominent sites require damping the fruits in liquor. This isn't a conventional practice yet makes an interesting variety.

Ruth Mancini

Drunkard’s Soup
previous
Drunkard’s Soup
next
Fondue Alsacienne
Drunkard’s Soup
previous
Drunkard’s Soup
next
Fondue Alsacienne

Add Your Comment