Flognarde


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.
18,0563.9/5 for 23 ratings
Grade this recipe:

Last modified on: May 28th 2017

For 1 flognarde, you will need:

Change those ingredients for: 1 flognarde 2 flognardes 3 flognardes

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
12 min.35 min.47 min.
Keeping: 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?
Work this out...

Step by step recipe


Stage 1 - 5 min.
Flognarde : Photo of step #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.

Stage 2 - 3 min.
Flognarde : Photo of step #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.

Stage 3 - 3 min.
Flognarde : Photo of step #3
Blend on high speed until the mixture turns pale.

Stage 4 - 2 min.
Flognarde : Photo of step #4
Reduce the speed slightly, then pour in the vanilla-flavoured milk.

Blend for a few seconds longer to mix.

Stage 5 - 3 min.
Flognarde : Photo of step #5
Pour the mixture through a strainer.

Stage 6 - 1 min.
Flognarde : Photo of step #6
Then pour into a tart tin or mould.

Stage 7 - 30 min.
Flognarde : Photo of step #7
Top with slivers of butter and bake for 30 minutes.

Stage 8
Flognarde : Photo of step #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

Whole recipe
Energetic valueProteins CarbohydratesFats
1,683 Kcal or 7,046 Kj67 gr143 gr94 gr
84 %26 %14 %14 %
Per 100 g
Energetic valueProteins CarbohydratesFats
139 Kcal or 582 Kj5 gr12 gr8 gr
7 %2 %1 %1 %
Per flognarde
Energetic valueProteins CarbohydratesFats
1,683 Kcal or 7,046 Kj67 gr143 gr94 gr
84 %26 %14 %14 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Based on a recipe by Joël Robuchon.

More recipes?

This recipe uses (among others)
MilkMilk: You can get more informations, or check-out other recipes which use it, for example: Almond tuiles, Choux pastry (pâte à choux), Chocolate tart, Muffin dough, Deep leek and potato quiche, ... All
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Grandma Solange's biscuits, Spinach and Comté Loaf, Cheese tart, Caribbean upside-down cake, Fish fillet with preserved lemons, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Cornmeal baps for Anne, Bounty-style tart for Alison, Pancake batter, Passion fruit jellies, Warm apple feuillantines, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Two-cheese vegetable gratin, Grilled fillet of salmon with corn salad cream, Flaky chocolate brioche, Icelandic-style fish and vegetable pie, Sweetcrust pastry (pâte sablée), ... All

Other recipes you may also like

[Pear tart with almond cream]
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
73,5254.2/5 for 19 ratings 1 hour 14 min.
[Finger biscuits]
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
103,8415/5 for 1 ratings 1 hour
[Macarons (the original French macaroons) ]
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
251,896 714.7/5 for 43 ratings 2 hours 38 min.
[Bouquet garni]
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...
71,8993.5/5 for 2 ratings 12 min.
[Fruit coulis (fruit purée)]
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how...
158,746 44/5 for 2 ratings 24 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-11-17)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

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.
I am not a leaving thing
Note: We'll never share your email 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.

Back to top of page