This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
101 K 3.7/5 (47 reviews)
50 min.
Easy
4.60 €
1 flognarde
9 IngredientsLast modified on: December 30th 2019
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: 1,215 grams
Times for this recipe
Preparation: 15 min.
Cooking: 35 min.
All in all: 50 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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.
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.
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.
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
How much will it cost?
- For 1 flognarde : 4.60 €
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
Like these other recipes: Leeks with ham, Crème caramel, Mouna, Chaud-froid of grapefruit, pineapple and lime custard , Choux pastry (pâte à choux), ... See them all 67
Caster sugar
Like these other recipes: Almonds pyramids, Tea and white chocolate biscuits, Dublin fruit scones, Passion fruit jellies, Toasted-flour biscuits, ... See them all 377
Flour
Like these other recipes: Chocolate cake, Escalope cordon bleu, Biscuit de Savoie sponge cake, Caramelized apple "moelleux" cake, Little Christmas biscuits, ... See them all 214
Butter
Like these other recipes: Cookies of the Camisards, Cauliflower purée with salmon and spinach, Gratin-style spinach and chicken omelette , Potato and broccoli gratin, Pistachio shortbread biscuits, ... See them all 497
Other recipes you may also like
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known. November 15th 20182.87 M 23.4 40 min.
Lemon Confectioner's Custard
This recipe is for a confectioner's custard with a difference: it's a little less sweet than the classic confectioner's custard (crème pâtissière, or french pastry cream) and has double lemon flavour, using both zest and juice, for plenty of tangy lemon taste. It's the perfect filling for lemon tarts, of course, but also verrines, profiteroles, eclairs, etc. May 9th 2018227 K4.4 25 min.
How to cook caramelized puff pastry well
When puff pastry is caramelized to use in patisseries like millefeuille, French chefs call it a "feuilletage" (which means "lamination" or "leafing"). This is baked on its own before being assembled with cream, fruit, etc. The baking needs to be carefully managed: the pastry should puff into layers, but not swell too much (just a few millimeters normally). To achieve this, we need to follow a special method that I have explained for you here. September 3rd 2017299 K 24.9 40 min.
Cream sauce with Vin Jaune
This sauce made with Vin Jaune ("yellow wine") is emblematic of Comtoise cuisine from Eastern France. It combines the smoothness of cream with the slight acidity and typical flavour of the Vin Jaune. The tricky aspect of cooking with Vin Jaune is that its fugitive flavour tends to disappear when cooked for any length of time. You will notice that this recipe uses a particular way of finishing the sauce to limit this loss of flavour. October 3rd 2018265 K4 50 min.
Caramelised apple pie
Apple pie made with caramelised apples. September 11th 2018276 K4.3 1 hour 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-19)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.