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Recipe details
Spinach Far Breton with Prunes
A single-serving baked Breton custard with prunes and a small amount of spinach purée for color and moisture.
≈ 177 kcal/100 g · ≈ 525 kcal/serving
55 minMediumFrench
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
Baby spinach25 g
Whole milk150 ml
Large egg50 g
All-purpose flour35 g
Sugar30 g
Pitted prunes70 g
Unsalted butter5 g
Fine salt1 g
Cookware and utensils
Small blender, 15 cm baking dish, mixing bowl, whisk, saucepan, pastry brush, and oven mitts
Directions
01
Heat the oven to 190°C/375°F.
Products
No products at this step
Action
Heat
Time
10 min
Temperature
190°C/375°F
02
Blanch the spinach in boiling water for 30 seconds
Products
Baby spinach — 25 g
Action
Blanch
Time
1 min
Temperature
Boiling
03
drain it
Products
Baby spinach — 25 g
Action
Blanch
Time
1 min
Temperature
Boiling
04
Blend the spinach with the milk until smooth.
Products
Baby spinach — 25 g; Whole milk — 150 ml
Action
Blend
Time
2 min
Temperature
Room temperature
05
Grease the baking dish with butter.
Products
Unsalted butter — 5 g
Action
Grease
Time
1 min
Temperature
Room temperature
06
Whisk the egg, sugar, and salt in the bowl.
Products
Large egg — 50 g; Sugar — 30 g; Fine salt — 1 g
Action
Whisk
Time
1 min
Temperature
Room temperature
07
Whisk the spinach milk and flour into the egg mixture.
Products
Whole milk — 150 ml; All-purpose flour — 35 g
Action
Combine
Time
2 min
Temperature
Room temperature
08
Arrange the prunes in the dish and pour in the batter.
Products
Pitted prunes — 70 g
Action
Arrange
Time
2 min
Temperature
Room temperature
09
Bake the far Breton until puffed and set at the center.
Products
No products at this step
Action
Bake
Time
37 min
Temperature
190°C/375°F
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
