Flognarde


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
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Last modified on: December 30th 2019

Keywords for this recipe:TartCustardEggLimousin regionVanillaRegional recipe
For 1 flognarde, you will need:

Change these quantities to make: 1 flognarde 2 flognardes 3 flognardes
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
12 min.35 min.47 min.
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Step by step recipe


Stage 1 - 5 min.
Flognarde : Photo of step #1
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.
Flognarde : Photo of step #2
Preheat the oven to 390°F (200°C).

Pour 3 eggs and 1 egg yolk into a blender goblet, then add 13 cup caster sugar, ½ cup flour and 1 pinch salt.

Stage 3 - 3 min.
Flognarde : Photo of step #3
Blend on high speed until the mixture turns pale.

Stage 4 - 2 min.
Flognarde : Photo of step #4
Reduce the speed slightly, then pour in the vanilla-flavoured milk.

Blend for a few seconds longer to mix.

Stage 5 - 3 min.
Flognarde : Photo of step #5
Pour the mixture through a strainer.

Stage 6 - 1 min.
Flognarde : Photo of step #6
Then pour into a tart tin or mould.

Stage 7 - 30 min.
Flognarde : Photo of step #7
Top with slivers of butter and bake for 30 minutes.

Stage 8
Flognarde : Photo of step #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 valueProteins CarbohydratesFats
1,683 Kcal or 7,046 Kj67 gr143 gr94 gr
84 %26 %14 %14 %
Per 100 g
Energetic valueProteins CarbohydratesFats
139 Kcal or 582 Kj5 gr12 gr8 gr
7 %2 %1 %1 %
Per flognarde
Energetic valueProteins CarbohydratesFats
1,683 Kcal or 7,046 Kj67 gr143 gr94 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)
MilkMilk: 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
FlourFlour: 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 sugarCaster 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
ButterButter: 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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