Name: Flognarde
Prep time: 12 min
Cook time: 35 min
Total time: 47 min
Yield: 1 flognarde
Cuisine: french
Ingredients: 750 ml milk; 1 vanilla pod; 1 lemon; 3 eggs; 1 egg yolk; 60 g caster sugar; 60 g flour; 1 pinch salt; 40 g butter

Step by step recipe:

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.
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.
3 min.
Blend on high speed until the mixture turns pale.
2 min.
Reduce the speed slightly, then pour in the vanilla-flavoured milk.

Blend for a few seconds longer to mix.
3 min.
Pour the mixture through a strainer.
1 min.
Then pour into a tart tin or mould.
30 min.
Top with slivers of butter and bake for 30 minutes.
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.

Source:

Based on a recipe by Joël Robuchon.

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