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.
10,013 4.3/5
Last modified on: May 28th 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
How long does it take?
| Preparation | Cooking | Start to finish |
|---|---|---|
| 12 min. | 35 min. | 47 min. |
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?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
| 1 |  | 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. |
5 min. |
| 2 |  | 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. |
3 min. |
| 3 |  | Blend on high speed until the mixture turns pale. | 3 min. |
| 4 |  | Reduce the speed slightly, then pour in the vanilla-flavoured milk. Blend for a few seconds longer to mix. |
2 min. |
| 5 |  | Pour the mixture through a strainer. | 3 min. |
| 6 |  | Then pour into a tart tin or mould. | 1 min. |
| 7 |  | Top with slivers of butter and bake for 30 minutes. | 30 min. |
| 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.
Nutritional information
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How much will it cost?
For 1 flognarde : 4.65 €
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: Crème brulée, Chocolate sauce, Old style brioche, Mustard baps, Confectioner's custard (Crème pâtissière, or French pastry cream), ... [All] |
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Walnut short bread, Creamy plum and pear clafoutis, Pancake batter, Lumberjack turnovers, Milk rolls, ... [All] |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Pears in red wine with blackcurrant , Eggs meurette, Sweetcrust pastry (pâte sablée), Pannacotta and blackcurrant crumble, Creamy plum and pear clafoutis, ... [All] |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Potato and broccoli gratin, Beurre d'escargot, Pilau rice, Mushrooms on toast, French style, Galette Charentaise, ... [All] |
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