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Name: Flognarde
Prep time: 12 min
Cook time: 35 min
Total time: 47 min
Yield: 1 flognarde
Cuisine: french
Ingredients: 750 ml milk; 1 vanilla pod; 1 lemon; 3 eggs; 1 egg yolk; 60 g caster sugar; 60 g flour; 1 pinch salt; 40 g butter

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Flognarde

Flognarde is a dessert that originated in France's Limousin region. The recipe is very simple: a vanilla-flavoured egg custard, thickened with flour, and sometimes made with seasonal fruit (apples, cherries, pears...).

This is a very old recipe that has come down to us virtually unchanged since medieval times.

12,7423.9/5

Last modified on: May 28^th 2017

For 1 flognarde, you will need:

1 750 ml milk
2 1 vanilla pod
3 1 lemon
4 3 eggs
5 1 egg yolk
6 60 g caster sugar
7 60 g flour
8 1 pinch salt
9 40 g butter
Total weight: 1,243 grams

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Measures:

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Fulfillment

Preparation	Cooking	Start to finish
12 min.	35 min.	47 min.

Preservation:

1 or 2 days in the fridge, covered with plastic film.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

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Step by step recipe

Stage 1 - 5 min.

Pour 750 ml milk into a saucepan on low heat.

Scrape 1 vanilla pod into the milk, add 1 vanilla pod zest and bring to the boil.

Take off the heat, cover and leave to infuse for 10 minutes.

Stage 2 - 3 min.

Preheat the oven to 390°F (200°C).

Pour 3 eggs and 1 egg yolk into a blender goblet, then add 60 g caster sugar, 60 g flour and 1 pinch salt.

Stage 3 - 3 min.

Blend on high speed until the mixture turns pale.

Stage 4 - 2 min.

Reduce the speed slightly, then pour in the vanilla-flavoured milk.

Blend for a few seconds longer to mix.

Stage 5 - 3 min.

Pour the mixture through a strainer.

Stage 6 - 1 min.

Then pour into a tart tin or mould.

Stage 7 - 30 min.

Top with slivers of butter and bake for 30 minutes.

Stage 8

Serve straight from the tin, as the flognarde will be very fragile.

Remarks

For a version with fruit, such as apples, sauté the peeled fruit in a little butter and sugar, then lay in the bottom of the tin or mould before adding the filling mixture.

For a nicely browned top, sprinkle the top of the flognarde with caster sugar after the first 10 minutes of cooking.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 1 flognarde : 4.65 €

Note : These prices are only approximate

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Source

Based on a recipe by Joël Robuchon.

More recipes?

This recipe use (among others)

	Milk: You can get more informations, or check-out other recipes which use it, for example: Bechamel sauce, Confectioner's custard (Crème pâtissière, or French pastry cream), Chocolate rolls (petits pains), Cornmeal baps for Anne, Profiteroles, ... All
	Flour: You can get more informations, or check-out other recipes which use it, for example: Corsican tarts, Doughnuts, Sweetcrust pastry (pâte sablée), Galette Charentaise, Toasted-flour biscuits, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Oatmeal cake, Apple Strudel, Fresh mint ice-cream, Apple charlotte with toasted brioche, Chocolate cream, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Roast pork with sage, cooked in a bag., Eggs "en cocotte" with spinach, Spinach Mornay, Cheese Soufflé, Leek and tuna loaf, ... All

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