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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.

23,1443.9/5 for 26 ratings

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Last modified on: December 30^th 2019

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

Change those ingredients for: 1 flognarde 2 flognardes 3 flognardes

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start 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?

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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.

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.

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.

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,683 Kcal or 7,046 Kj	67 gr	143 gr	94 gr
84 %	26 %	14 %	14 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
139 Kcal or 582 Kj	5 gr	12 gr	8 gr
7 %	2 %	1 %	1 %

Per flognarde
Energetic value	Proteins	Carbohydrates	Fats
1,683 Kcal or 7,046 Kj	67 gr	143 gr	94 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?

For 1 flognarde : 4.56 €

Note : These prices are only approximate

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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: Jam doughnuts, Dublin fruit scones, Ciabatta, Pancake batter, Thin endive tart, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Cherry clafoutis, Mirlitons, Nougatine, How to cook caramelized puff pastry well, Hazelnut and orange cake, ... All
	Flour: You can get more informations, or check-out other recipes which use it, for example: How to succeed in making sabayon (syllabub), Cornmeal baps for Anne, Cheese Soufflé, Poppy seed and lemon cake, Corsican tarts, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Tea and white chocolate biscuits, Checkerboard biscuits, Spinach Mornay, Crispy prawn rolls, Kouign-amann, ... All

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