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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.

77K 3.8/5 based on 45 reviews

Last modified on: December 30^th 2019

Keywords for this recipe:

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: 1,213 grams

Change these quantities to make: 1 flognarde 2 flognardes 3 flognardes

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
12 min.	35 min.	47 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.

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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,683 Kcal or 7,046 Kj	67 gr	143 gr	94 gr
84 %	26 %	14 %	14 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
139 Kcal or 582 Kj	5 gr	12 gr	8 gr
7 %	2 %	1 %	1 %

Per flognarde
Energetic value	Proteins	Carbohydrates	Fats
1,683 Kcal or 7,046 Kj	67 gr	143 gr	94 gr
84 %	26 %	14 %	14 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Egg, Gluten

How much will it cost?

For 1 flognarde : 3.89 £

Change currency:

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: You can get more informations, or check-out other recipes which use it, for example: Artichoke Soup, Bechamel sauce, Crème caramel, Chocolate sauce, Little vanilla, clementine and chestnut verrines, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Nantes Tourton, Chouquettes, Apricot jelly, Vanilla ice cream, Clementine Creamy, ... All
	Flour: You can get more informations, or check-out other recipes which use it, for example: Cannelés, Toffee apple upside-down cake, Cornmeal baps for Anne, Linzer torte, Boeuf (beef) bourguignon, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Loaf for "les filles'", Eggs en Cocotte à la Française, Chocolate rolls (petits pains), Pan-fried salmon with white cabbage, Sorrel omelette, ... All

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