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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.

40K 41 3.7

Last modified on: December 30^th 2019

Keywords for this recipe:Tart Custard Egg Limousin region Vanilla Regional recipe

For 1 flognarde, you will need:

0 3 cups + 3 tablespoons milk
1 1 vanilla pod
2 1 lemon
3 3 eggs
4 1 egg yolk
5 ¹⁄₃ cup caster sugar
6 ½ cup flour
7 1 pinch salt
8 cup + 3 tablespoons butter

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

Change measures: Metric

Metric weight Metric volumes

How long does 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 3 cups + 3 tablespoons 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 ¹⁄₃ cup caster sugar, ½ cup 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.

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).

How much will it cost?

For 1 flognarde : 4.56 €

Change currency:

Note : These prices are only approximate.

Source

Based on a recipe by Joël Robuchon.

This recipe uses (among others)

	Milk: You can get more informations, or check-out other recipes which use it, for example: Chocolate sauce, Deep leek and potato quiche, Potato Waffles with Smoked Salmon, Liège waffles, Almond tuiles, ... All
	Flour: You can get more informations, or check-out other recipes which use it, for example: French onion soup, Red mullet fillets with a reduced white-wine sauce, Walnut short bread, Sesame cookies, Grapefruit moelleux, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Coconut pyramids, Cranachan, Tarte Normande, Quince compote, Apple and almond gratin, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Rice pudding with fruit and nuts, Potato gratin, Chaud-froid of grapefruit, pineapple and lime custard , Eggs Benedict , Spinach and Comté Loaf, ... All

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