Far breton de Mémé Trébaol

Name: Far breton de Mémé Trébaol
Total time: 80 min
Yield: Serves 8
Cuisine: Brittany
Ingredients: 220 g (1¾ cups) wheat flour; 130 g (⅔ cup) sugar; 1 packet vanilla sugar (7.5 g / 2 tsp); 750 ml (3 cups) whole milk; 5 large fresh eggs; 20 g (1½ tbsp) salted butter; 20 g (1½ tbsp) salted butter for the dish; 100 g (⅔ cup) raisins (optional); 50 ml (3½ tbsp) cognac (optional)

Granny Trébaol's Breton far

⏱ 80 minServes 8Easy310 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

220 g (8 oz)wheat flour
130 g (5 oz)superfine sugar
1 packetvanilla sugar
750 ml (3 cups)whole milk
5large fresh eggs
20 gsalted butter
20 gsalted butterfor the dish
100 g (3½ oz)raisinsoptional
50 ml (3½ tbsp)cognacoptional

220 g (8 oz) wheat flour
130 g (5 oz) superfine sugar
1 packet vanilla sugar
750 ml (3 cups) whole milk
5 large fresh eggs
20 g salted butter
20 g salted butter for the dish
100 g (3½ oz) raisins optional
50 ml (3½ tbsp) cognac optional

Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 deep baking dish (24 cm / 9½ in)

03 — Method

Preheat the oven to 180 °C (350 °F). If you like, soak the 100 g (⅔ cup) raisins in the 50 ml (3½ tbsp) cognac for a few minutes while you make the batter.
In a large bowl, mix, in this order, the 130 g (⅔ cup) sugar, 220 g (1¾ cups) flour and the packet of vanilla sugar, so the dry ingredients are well combined before adding liquid.
Melt the 20 g (1½ tbsp) salted butter in a small saucepan. Gradually pour the milk into the bowl with the melted butter and mix with a wooden spoon until smooth.
Crack the 5 large eggs into the batter one at a time, whisking after each. Whisk lightly: the eggs go in last — that's what gives far its custardy texture.
If you like, add the drained raisins or pitted prunes now. Far is traditionally plain, but fruit makes it a treat.
Generously butter the deep dish with 20 g (1½ tbsp) salted butter, bottom and sides. Pour in the batter gently over the back of a spoon to avoid air bubbles.
Bake for 1 hour at 180 °C (350 °F), then finish for a few minutes under the broiler to brown the top. Take it out and let cool completely: far is unmolded cold.
While the far is still hot, dot the top with a few small pieces of salted butter and spread the melted butter over the whole surface to make it glossy.