{"id":2711,"date":"2008-11-23T18:45:27","date_gmt":"2008-11-23T16:45:27","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=2711"},"modified":"2008-11-23T18:47:07","modified_gmt":"2008-11-23T16:47:07","slug":"le-far-aux-pruneaux","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2008\/11\/23\/le-far-aux-pruneaux\/","title":{"rendered":"le far aux pruneaux"},"content":{"rendered":"<p>Recette de dessert typique de Bretagne aux oeufs, lait, farine, pruneaux.<\/p>\n<div id=\"attachment_2712\" style=\"width: 310px\" class=\"wp-caption alignleft\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/11\/far-breton-aux-pruneaux-319-du-guide-de-pierrette.jpg\" rel=\"lightbox[2711]\"><img aria-describedby=\"caption-attachment-2712\" loading=\"lazy\" class=\"size-medium wp-image-2712\" title=\"far-breton-aux-pruneaux-319-du-guide-de-pierrette\" src=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/11\/far-breton-aux-pruneaux-319-du-guide-de-pierrette-300x103.jpg\" alt=\"far-breton-aux-pruneaux-319-du-guide-de-pierrette\" width=\"300\" height=\"103\" srcset=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/11\/far-breton-aux-pruneaux-319-du-guide-de-pierrette-300x103.jpg 300w, http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/11\/far-breton-aux-pruneaux-319-du-guide-de-pierrette.jpg 750w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-2712\" class=\"wp-caption-text\">far-breton-aux-pruneaux-319-du-guide-de-pierrette<\/p><\/div>\n<p>Pour 6 personnes Pr\u00e9paration 20 minutes, cuisson 1 heure.<\/p>\n<p>Ingr\u00e9dients :250 gr de farine, 180 gr de sucre en poudre, 100 gr de raisins secs, 120 gr de pruneaux, 2 cuill\u00e8res \u00e0 soupe de rhum, 1 litre de lait, 6 oeufs, 50 gr de beurre pour le moule.<\/p>\n<ul>\n<li>Pr\u00e9chauffez votre four \u00e0 170 \u00b0( therm. 5) M\u00e9langez les oeufs avec le sucre en fouettant rapidement. Ajoutez peu \u00e0 peu la farine, remuez et versez le rhum.<\/li>\n<li>Versez ensuite le lait froid, toujours en remuant. La p\u00e2te doit devenir fluide et onctueuse.<\/li>\n<li>Beurrez un moule \u00e0 gratin, remplissez le avec la p\u00e2te \u00e0 far. Ajoutez les raisins et les pruneaux sans les d\u00e9noyauter, puis enfournez pendant 1 heure. Le far et cuit lorsqu&rsquo;une peau dor\u00e9e se forme sur le dessus. Laissez-le reposer et refroidir avant de le d\u00e9guster.<\/li>\n<\/ul>\n<p>BON APPETIT &#8211; Retrouvez les autres recettes : <a href=\"http:\/\/www.cuisine-francaise.org\">www.cuisine-francaise.org<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recette de dessert typique de Bretagne aux oeufs, lait, farine, pruneaux. Pour 6 personnes Pr\u00e9paration 20 minutes, cuisson 1 heure. Ingr\u00e9dients :250 gr de farine, 180 gr de sucre en poudre, 100 gr de raisins secs, 120 gr de pruneaux, 2 cuill\u00e8res \u00e0 soupe de rhum, 1 litre de lait, 6 oeufs, 50 gr de [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","_links_to":"","_links_to_target":""},"categories":[391,4],"tags":[279,442,10],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2711"}],"collection":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/comments?post=2711"}],"version-history":[{"count":4,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2711\/revisions"}],"predecessor-version":[{"id":2716,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2711\/revisions\/2716"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=2711"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=2711"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=2711"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}