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.
80 K 3.8/5 (45 reviews)
50 min.
Easy
2 flognardes
9 IngredientsLast modified on: December 30th 2019
For 2 flognardes, you will need:
- 1
6 1⁄3 cups Milk - 2
2 vanillas pod - 3
2 lemons - 4
6 Eggs - 5
2 egg yolks - 6
2⁄3 cup caster sugar - 7
1 cup flour - 8
2 pinches salt - 9
½ cup butter
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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 6 1⁄3 cups Milk into a saucepan on low heat.
Scrape 2 vanillas pod into the milk, add 2 vanillas pod zest and bring to the boil.
Take off the heat, cover and leave to infuse for 10 minutes.
Scrape 2 vanillas pod into the milk, add 2 vanillas 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 6 Eggs and 2 egg yolks into a blender goblet, then add 2⁄3 cup caster sugar, 1 cup flour and 2 pinches salt.
Pour 6 Eggs and 2 egg yolks into a blender goblet, then add 2⁄3 cup caster sugar, 1 cup flour and 2 pinches 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 130 RDI=50 % | 290 RDI=30 % | 190 RDI=30 % | 3,370 RDI=170 % | 14,100 RDI: 170 % |
| Per 100 g | 5 RDI=2 % | 10 RDI=1 % | 7 RDI=1 % | 140 RDI=7 % | 580 RDI: 7 % |
| Per flognarde | 70 RDI=30 % | 140 RDI=10 % | 90 RDI=10 % | 1,680 RDI=80 % | 7,050 RDI: 80 % |
How much will it cost?
- For 2 flognardes : 9.15 €
- Per 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: Polpete, Mouna, Doughnuts, Lime crémeux, Blackcurrant, vanilla and lime verrine , ... See them all 60
Caster sugar
Like these other recipes: Chocolate and matcha tea biscuits, Pistachio panna cotta with custard, Peach and verbena feuilleté, Shortbread tart with sweet apricots and rosemary, Panettone, ... See them all 352
Flour
Like these other recipes: Cheese tart, Chocolate cake, Soft apple cookies, Pitta bread, Cannelés, ... See them all 196
Butter
Like these other recipes: The total turnip, Confit Victoria pineapple with honey and spices, Tarte à l'coloche, Mushroom velouté, Flamiche, ... See them all 450
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