1,573 easy and fully explained recipes, with +66K photos and 78 videos

Flognarde

Name: Flognarde
Prep time: 12 min
Cook time: 35 min
Total time: 47 min
Yield: 1 flognarde
Cuisine: French
Ingredients: 750 ml milk; 1 vanilla pod; 1 lemon; 3 eggs; 1 egg yolk; 60 g caster sugar; 60 g flour; 1 pinch salt; 40 g butter

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.

102 K 3.7/5 (47 reviews)575500

Duration

50 min.

Difficulty

Easy

Last modified on: December 30^th 2019

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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.

Preparation 15 min.

Cooking 35 min.

When should you start or finish this recipe?

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.

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.

Support the site ❤️

This site has been around for years, with no advertising, no pop-ups, no traps, no information gathering, and I maintain it alone, out of passion.
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	5 g RDI=6 %	11 g RDI=3 %	7 g RDI=8 %	138 kcal RDI=5 %	581 kJ RDI=5 %
Whole recipe	66 g RDI=76 %	143 g RDI=40 %	93 g RDI=95 %	1,683 kcal RDI=62 %	7,047 kJ RDI=62 %