This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
This is a very old recipe that has come down to us virtually unchanged since medieval times.
100 K 3.7/5 (46 reviews)
50 min.
Easy
4.60 €
1 flognarde
9 IngredientsLast modified on: December 30th 2019
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: 1,215 grams
Times for this recipe
Preparation: 15 min.
Cooking: 35 min.
All in all: 50 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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.
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.
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.
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.
For a nicely browned top, sprinkle the top of the flognarde with caster sugar after the first 10 minutes of cooking.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Based on a recipe by Joël Robuchon.
Nutritional information
How much will it cost?
- For 1 flognarde : 4.60 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Milk
Like these other recipes: Chocolate rolls (petits pains), Polenta, Chaud-froid of grapefruit, pineapple and lime custard , Potimarron (Japanese chestnut pumpkin) purée, Almond tuiles, ... See them all 65
Flour
Like these other recipes: Madeleines, Coconut sweetcrust pastry, Gâteau Breton (Brittany butter cake), Hazelnut and orange cake, Basic cake batter - the French way, ... See them all 211
Caster sugar
Like these other recipes: Gâteau Basque , Tatin apples with mascarpone cream, Blackberry and almond fondant tart, Fresh mint ice-cream, Strawberry, kiwi and mascarpone verrines, ... See them all 375
Butter
Like these other recipes: Tea and white chocolate biscuits, Creamy Comtoise artichoke gratin, Sliced chicken with mushrooms and broccoli, Buckwheat almond biscuits, Caribbean upside-down cake, ... See them all 492
Other recipes you may also like
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping. February 21th 2011374 K4.0 1 hour 15 min.
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette. January 1st 2025317 K 24.5 3 hours 8 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille. January 27th 2017784 K 313.8 40 min.
You should not add raisins to recipes dry
Used straight from the packet raisins are too dry and hard. February 21th 2011284 K4.1 40 min.
Coconut pyramids
Small coconut cakes, golden, crusty, and soft inside. February 21th 2011358 K3.7 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-15)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.