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.
71K 45 3.8
Grade this recipe:

Last modified on: December 30th 2019

Keywords for this recipe:
For 1 flognarde, you will need:

Change these quantities to make: 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.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 5 min.
Flognarde
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
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
Blend on high speed until the mixture turns pale.

Stage 4 - 2 min.
Flognarde
Reduce the speed slightly, then pour in the vanilla-flavoured milk.

Blend for a few seconds longer to mix.

Stage 5 - 3 min.
Flognarde
Pour the mixture through a strainer.

Stage 6 - 1 min.
Flognarde
Then pour into a tart tin or mould.

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

Stage 8
Flognarde
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.
Keeping
1 or 2 days in the fridge, covered with plastic film.
Source
Based on a recipe by Joël Robuchon.
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).
Possible allergens in this recipe: Milk, Egg, Gluten
How much will it cost?
  • For 1 flognarde : 4.56 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
MilkMilk: You can get more informations, or check-out other recipes which use it, for example: Buckwheat pancakes, Polpete, Crème caramel, Household cake (Gâteau de ménage), "Psychedelic" sandwich bread, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Mascarpone fondant with two lemons, Pistachio ice cream, Stewed rhubarb, Crêpes Suzette, Fraisier (French strawberry cake), ... All
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Wiener Schnitzel, Bonnevaux apple tart, Mascarpone fondant with two lemons, Naan, Fillet of salmon meunière, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Eggs Benedict , Flaky brownie brioche, Rum babas, Little chocolate and hazelnut fondants, Harvest Gratin, ... 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".
352K4.3 1 hour 14 min. March 17th 2011
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.
328K5 50 min. July 30th 2021
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,...
1.6M 714.6 2 hours 38 min. October 3rd 2019
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...
403K3.5 12 min. March 21th 2017
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...
759K 44 24 min. October 20th 2012
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-24)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
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 e-mail address 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