Step by step recipe:

  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.
  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.
  3. 3 min.Flognarde : Photo of step #3
    Blend on high speed until the mixture turns pale.
  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.
  5. 3 min.Flognarde : Photo of step #5
    Pour the mixture through a strainer.
  6. 1 min.Flognarde : Photo of step #6
    Then pour into a tart tin or mould.
  7. 30 min.Flognarde : Photo of step #7
    Top with slivers of butter and bake for 30 minutes.
  8. Flognarde : Photo of step #8
    Serve straight from the tin, as the flognarde will be very fragile.


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.


Based on a recipe by Joël Robuchon.

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