1,534 easy and fully explained recipes, with +66K photos and 78 videos

Flognarde

Name: Flognarde
Prep time: 12 min
Cook time: 35 min
Total time: 47 min
Yield: 1 flognarde
Cuisine: French
Ingredients: 750 ml milk; 1 vanilla pod; 1 lemon; 3 eggs; 1 egg yolk; 60 g caster sugar; 60 g flour; 1 pinch salt; 40 g butter

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.

97 K 3.7/5 (46 reviews)

50 min.

Easy

4.60 €

1 flognarde

9 Ingredients

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: 1,215 grams

Times for this recipe

Preparation: 15 min.

Cooking: 35 min.

All in all: 50 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end 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.

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.

Keeping: 1 or 2 days in the fridge, covered with plastic film.

Source: Based on a recipe by Joël Robuchon.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	70 RDI=30 %	140 RDI=10 %	90 RDI=10 %	1,680 RDI=80 %	7,050 RDI: 80 %
Per 100 g	5 RDI=2 %	10 RDI=1 %	7 RDI=1 %	140 RDI=7 %	580 RDI: 7 %