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.
10,9144.3/5
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: 1,243 grams
How long does it take?
| 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?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
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.
For a nicely browned top, sprinkle the top of the flognarde with caster sugar after the first 10 minutes of cooking.
Nutritional information
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How much will it cost?
For 1 flognarde : 4.65 €
Source: Based on a recipe by Joël Robuchon.
More recipes?
This recipe use (among others) | Milk: You can get more informations, or check-out other recipes which use it, for example: New hamburger buns, Ciabatta, Burger buns, Loaf for "les filles'", Chocolate tart, ... All |
| Flour: You can get more informations, or check-out other recipes which use it, for example: Chocolate almond cookies, Pretzels, Oatmeal cake, Gingerbread, Coconut tuiles, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Oatmeal cake, Raspberry muffins, Lemon Confectioner's Custard, Cranachan, Ciabatta, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Provençal colombier for Pentecost, Sandwich bread, Potimarron (chestnut pumpkin) "au gratin", Rillettes stuffed mushrooms, Mushroom velouté, ... All |
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