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
3 flognardes
9 IngredientsLast modified on: December 30th 2019
For 3 flognardes, you will need:
- 1
2 kgs 250 g Milk - 2
3 vanillas pod - 3
3 lemons - 4
9 Eggs - 5
3 egg yolks - 6
180 g caster sugar - 7
180 g flour - 8
3 pinches salt - 9
120 g butter - Total weight: 3,640 grams
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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 2 kgs 250 g Milk into a saucepan on low heat.
Scrape 3 vanillas pod into the milk, add 3 vanillas pod zest and bring to the boil.
Take off the heat, cover and leave to infuse for 10 minutes.
Scrape 3 vanillas pod into the milk, add 3 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 9 Eggs and 3 egg yolks into a blender goblet, then add 180 g caster sugar, 180 g flour and 3 pinches salt.
Pour 9 Eggs and 3 egg yolks into a blender goblet, then add 180 g caster sugar, 180 g flour and 3 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 | 200 RDI=80 % | 430 RDI=40 % | 280 RDI=40 % | 5,050 RDI=250 % | 21,140 RDI: 250 % |
| 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 3 flognardes : 13.70 €
- 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
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Caster sugar
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Flour
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Butter
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