Flaugnarde: A staple for your French baking repertoire

If you’ve never heard of Flaugnarde before, you may think it sounds and looks like a Clafoutis… and you’d be right! “Clafoutis” is in fact the name given to this dessert when made with cherries, while “Flaugnarde” (also spelled “Flognarde”) is the name given when it’s made with other fruits – such as strawberries.

Probably because it is so quick and simple to make, this custardy baked flan nestled with fruits is a staple among French home cooks in the Spring and in the Summer. It is ideal to make do with the abundance of fruits during warmer days and makes for a refreshing yet comforting dessert. 

This Strawberry Flaugnarde is a definite favorite of mine during Spring when strawberries are at their ripest. Once you master the basic Flaugnarde recipe, you can start playing around with substituting the strawberries with other seasonal fruits as months pass by. Raspberries, blueberries, and cherries (of course) are lovely too. In late summer, stone fruits such as apricots, peaches, or plums work great, pitted and cut in wedges. In the fall, try this recipe using apples or pears, peeled and cubed.

Choosing the baking vessel

Like most French flans, a Flaugnarde can be baked in most oven-proof shallow dishes, be it a pie dish, a casserole dish, or a cast-iron skillet. Just be sure that the edges go up at least 1 1/2 inches high.

A skillet will give you slightly browner, firmer, and crisper edges, since it retains more heat. You’ll likely be able to slice the Flaugnarde with a knife, just like cake, and eat it with your hands. 

A classic pie or casserole dish (ceramic or pyrex), meanwhile, will result in a more tender Flaugnarde, with an almost custardy center and a satisfyingly chewy rim. You’ll need spoons for eating.  

Cooking notes: 

• Take your eggs out of the fridge 1 hour before preparing, so they warm up to room temperature.
• Make sure you use 2% or whole milk (no skimmed or fat-free). 
• This is a simple batter recipe, easily done by hand with a whisk. Although, if the batter ends up being lumpy, you can simply pass it though a fine mesh strainer to get rid of any lumps. You should have a smooth batter with a heavy cream consistency.
• Fresh seasonal strawberries are best, but to make this recipe accessible year-round, you can also opt for frozen strawberries. Make sure you fully thaw them, then drain them very well and pat them dry with paper towels to remove as much extra moisture as possible.
• Measure the strawberries once they are halved. For 300g, you should get about 2 cups; although a little less or a little more is fine. 

I hope you enjoy this Strawberry Flaugnarde as much as I do! Any questions, don’t hesitate to leave a comment. 

You may also like: 

• Classic French Strawberry Tart (Tarte aux Fraises) 
• Classic French Cherry Clafoutis
• Raspberry Pistachio Tart 
• Apricot Almond Flan (Flaugnarde)
• Classic French Tarte Tatin 

Strawberry Flaugnarde

Print Recipe

Serves: 6-8 people Prep Time: 15 Minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 14 voted )

Ingredients

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

Make sure you read the cooking notes before you start.

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.

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.

Step 2 -Place the halved strawberries at the bottom of the prepared dish and pour batter over top.

Bake for 1 hour. The Flaugnarde is done when puffed and brown on the edges. The center should still be slightly wobbly.  

Transfer to a cooling rack. The Flaugnarde will deflate as it cools. 

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.

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