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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.
This is a very old recipe that has come down to us virtually unchanged since medieval times.
101 K 3.7/5 (47 reviews)
50 min.
Easy
4.60 €
1 flognarde
9 IngredientsLast modified on: December 30th 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: 1,215 grams
Times for this recipe
Preparation: 15 min.
Cooking: 35 min.
All in all: 50 min.
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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.
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.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Based on a recipe by Joël Robuchon.
Nutritional information
How much will it cost?
- For 1 flognarde : 4.60 €
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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)
Milk
Like these other recipes: Confectioner's custard (Crème pâtissière, or French pastry cream), Clafoutis batter, Choux pastry (pâte à choux), Mascarpone fondant with two lemons, Crème brulée, ... See them all 67
Flour
Like these other recipes: Carbonnade, Vegetable clafoutis, Béarnaise sauce, Elsa's Comtoise galette, Lemon and lime cakes, ... See them all 214
Caster sugar
Like these other recipes: Citrus syrup, Almond mug cake for Mary, Vanilla sugar, Shortbread tart with sweet apricots and rosemary, Pear and strawberry verrine with tiramisu cream, ... See them all 377
Butter
Like these other recipes: Nonettes, Buckwheat almond biscuits, Creamy polenta with green asparagus, Sicilian Epiphany Pie, Morbiflette, ... See them all 498
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