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.
15,3123.9/5 for 22 ratings
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: 1,213 grams
How long does it take?
Time required for this recipe:
Keeping: 1 or 2 days in the fridge, covered with plastic film.
| 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?
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
How much will it cost?
- For 1 flognarde : 4.56 €
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: Blackcurrant, vanilla and lime verrine , Confectioner's custard (Crème pâtissière, or French pastry cream), Old style brioche, Toasted almond cake, Mustard baps, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Stewed apple (compote), Nougatine, Pears in red wine with blackcurrant , Toasted-flour biscuits, Baked Alaska, ... All |
| Flour: You can get more informations, or check-out other recipes which use it, for example: Grated potato cakes, Old style brioche, Franche-Comté sticks, Naan, Oat shortbread biscuits, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Endive and beer soup, How to fry eggs well, Dublin fruit scones, Montbenoit's canapés, Buckwheat almond biscuits, ... All |
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