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.
25,7793.9/5 for 30 ratings
Grade this recipe: Last modified on: December 30th 2019
For 1 flognarde, you will need:
- 0
750 ml milk - 1
1 vanilla pod - 2
1 lemon - 3
3 eggs - 4
1 egg yolk - 5
60 g caster sugar - 6
60 g flour - 7
1 pinch salt - 8
40 g butter - Total weight: 1,213 grams
How long does it take?
Time required for this recipe:
| 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?
Keeping:
1 or 2 days in the fridge, covered with plastic film.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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,683 Kcal or 7,046 Kj | 67 gr | 143 gr | 94 gr |
| 84 % | 26 % | 14 % | 14 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 139 Kcal or 582 Kj | 5 gr | 12 gr | 8 gr |
| 7 % | 2 % | 1 % | 1 % |
| Per flognarde | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,683 Kcal or 7,046 Kj | 67 gr | 143 gr | 94 gr |
| 84 % | 26 % | 14 % | 14 % |
How much will it cost?
- For 1 flognarde : 4.56 €
Note : These prices are only approximate.
Source
Based on a recipe by Joël Robuchon.More recipes?
This recipe uses (among others) | Milk: You can get more informations, or check-out other recipes which use it, for example: Apricot blancmange, Savoury mini-madeleines with 2 cheeses, Jam doughnuts, Chocolate cream, Dipping bread with cheese, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Almond dacquoise, Panettone, Saint Honoré cake, Fraisier (French strawberry cake), Minted Melon, ... All |
| Flour: You can get more informations, or check-out other recipes which use it, for example: Chocolate madeleines, Hamburgers, Walnut short bread, Caribbean upside-down cake, Cigarettes Russes (Piroulines), ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: How to prevent butter burning during cooking, Spinach and hard-boiled egg gratin, Rosemary steamed fish, Du Barry soup, Marchand de vin sauce, ... All |
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