Strawberry Flaugnarde
Simplicity is often the golden rule of allowing seasonal fruits to shine – and this Strawberry Flaugnarde is the perfect example of this. Just like a Clafoutis, this classic French dessert is a custardy baked flan nestled with seasonal fruits. It’s tender and creamy in the center, with satisfyingly puffy and chewy rims. The best part: you only need a few basic baking ingredients (flour, sugar, eggs and milk) and fresh seasonal strawberries to recreate this delicious dessert in your own kitchen. Flaugnarde: A staple for your French baking repertoire…
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tbsp butter
- 1 1/4 cup (312.5ml) milk (2% or whole)
- 2/3 cup (132g) granulated sugar
- 3 large eggs, at room temperature
- 1/2 tsp kosher salt
- 1 tbsp (15ml) vanilla extract
- 1/2 cup (62.5g) all-purpose flour
- 2 cups (300g) ripe strawberries, hulled and halved
- Powdered sugar, for serving
Instructions
- 1
Make sure you read the cooking notes before you start.
- 2
Preheat your oven to 350°F/180°C with a rack in the middle. Generously butter a 8-9 inch (20.5-23cm) circular/oval baking dish or skillet.
- 3
Step 1 - In a large mixing bowl, whisk together the milk, sugar, eggs and vanilla extract. Add the flour and salt, in small additions. and whisk until smooth. You should have a smooth batter with the consistency of heavy cream. If the batter ends up being lumpy, you can simply pass it though a fine mesh strainer to get rid of any lumps.
- 4
Step 2 -Place the halved strawberries at the bottom of the prepared dish and pour batter over top.
- 5
Bake for 1 hour. The Flaugnarde is done when puffed and brown on the edges. The center should still be slightly wobbly.
- 6
Transfer to a cooling rack. The Flaugnarde will deflate as it cools.
- 7
Serve warm or cool, dusted with powdered sugar. You can cut it into slices, just like a cake, or simply enjoy it by the spoonful.