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.

The post Strawberry Flaugnarde appeared first on Pardon Your French.

What makes this French Antilles Coconut Flan (Flan Coco) special? 

The singularity of the French Antilles Coconut Flan is in its texture, which divides itself into two different layers while baking. The shredded coconut magically separates to float to the surface and creates a biscuit-like crust.

Once flipped upside down, the flan showcases two different layers: a luscious creamy flan topped with caramel and a soft shredded coconut biscuit at the bottom. I love the contrast of these two textures!

This Coconut Flan is an easy, light and refreshing tropical dessert that’s welcome anytime during Spring and Summer. I love that it is also naturally gluten-free and a great dessert to make ahead. It can be kept in the fridge for up to 3 days.

Can you make this coconut flan ahead of time?

Yes, you definitely can. The flan actually needs at least 4 hours to fully set before it is served. This makes it the perfect make-ahead dessert. 

How to Keep this Coconut Flan? 

• Any leftovers? You can keep the flan in an airtight container in the fridge for up to 4 days. 
• I do not recommend to freeze this coconut flan. As with most desserts made with dairy, the freezing and thawing process will seriously alter the texture. 

Cooking notes & Substitutions:

• I like to use vanilla extract to flavor the flan, or even better, the seeds of half a vanilla bean. You can also opt for rum or almond extract.
• Make sure you use sweetened condensed milk and unsweetened shredded coconut. Using sweetened shredded coconut would result in a flan that is just too sweet.
• Use the freshest eggs possible. 
• If the top of the flan is browning too much when baking, simply place a sheet of foil on top to prevent it from darkening further.
• Make sure the flan is fully chilled (at least 4 hours) before you un-mold it. If it isn’t chilled enough, it will likely collapse when you flip it.
• Likewise, make sure you leave the mold in 2 inches of hot water for about 10 minutes before you unmold the flan, to allow the caramel at the bottom to soften itself and release the flan.

More French desserts you may like: 

• Classic French Crème Brûlée
• Classic French Apple Cake 
• Chocolate Moelleux Cake 
• Classic Cherry Clafoutis
• Strawberry Flaugnarde
• Classic French Lemon Tart

I hope you’ll love this French Antilles Coconut Flan as much as I do! If you have any questions, please leave a comment. 

French Antilles Coconut Flan (Flan Coco)

Print Recipe

Serves: 8 people Prep Time: 20 Minutes Cooking Time: 55 Minutes 55 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 40 voted )

Ingredients

1 1/2 cup + 1 tbsp (400ml/14oz) sweetened condensed milk
1 1/4 cup (300ml /10.15 fl oz) coconut milk (can) 
3 large eggs
1  tsp vanilla extract (or seeds of ½ vanilla bean)
1 cup (95g) unsweetened shredded coconut (plus extra for garnish)

For the caramel:
½ cup (100g) sugar

Instructions

Make sure you read the cooking notes before you start.

Pre-heat your oven to 350°F (180°C) with a rack in the middle. Prepare an un-greased loaf pan within arm reach.

Step 1 – Make the caramel. Place the sugar in a small saucepan over medium-heat. Do not touch the sugar anymore – no stirring; but you can occasionally shake the pan. Let the sugar melt, bubble and turn a golden color. Watch it carefully and when the caramel turns amber, immediately remove from the heat and pour the caramel evenly over the bottom of the pan. Set aside to cool and harden.

Step 2 – In a large mixing bowl, whisk together the condensed milk, coconut milk, eggs, vanilla extract and shredded coconut. Pour the mixture in the loaf pan (over top of the caramel).

Step 3 – Place the loaf pan into a larger dish, and fill the larger baking dish with water at least 1/4 up the sides of the loaf pan. Cook for 50-55 minutes, until the top crust is lightly golden and firm to the touch. Transfer the flan to a cooling rack and let cool to room temperature. Transfer into the fridge and chill for at least 3 hours.

Step 4 – When chilled, place the pan in about 2 inches of fairly warm water, so the caramel at the bottom of the pan softens again. Run a knife around the edges of the pan. Invert a plate over the pan, hold tightly and quickly turn over.

Sprinkle with shredded coconut before serving. 

The post French Antilles Coconut Flan (Flan Coco) appeared first on Pardon Your French.

Resembling a large pancake, this dessert is made with seasonal stonefruits placed in a buttered dish, covered with a flan-like batter and baked until puffy. A “Clafoutis” is in fact the name given to this dessert when made with cherries, while “Flaugnarde” (also spelled Flognarde) is the name given when made with apricots, plums, peaches or apples and pears.  

In this personal variation, I perfumed the batter with almond extract and topped it with shaved almonds for extra-crunch. The rest of the recipe is very classic, and honestly, ridiculously easy to make. The batter has a delectable, soft and tender flan-like texture that melts on the tongue, while the apricots offer big clusters of sweet and tart flavors.

This Apricot Almond Flan is put together in less than 10 minutes and bakes for 1 hour. It is very simple, inexpensive and seasonal. Rustic French baking at its best! 

How to make this Apricot Almond Flan (Flaugnarde)

The recipe begins by making a very simple batter from flour, sugar, eggs and milk. This batter is also flavored with vanilla extract and almond extract.

Apricots are then simply halved and pitted, and placed at the bottom of a buttered baking dish/skillet. I like to use a skillet to create golden, caramelized edges, but you can opt for the baking dish of your liking – be it round, square or rectangular.

The batter is then poured over the apricots, to almost cover them. For extra crunch, I sprinkle a handful of shaved almonds on top. This goes in the oven and bakes until the batter is barely set in the middle (still with a slight jiggle) and the edges are puffed and golden.

The flan will be puffy right when out of the oven, and will deflate as it cools – like a Dutch baby pancake. You can enjoy the Flaugnarde still warm or cool.

My Cooking tips

• 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.
• This recipe works well with apricots, peaches or plums. Feel free to adapt it to whichever fruits are in season, just always make sure the fruits are ripe. In the Fall, try this recipe using sliced apples or pears.
• You can skip on the almond extract and shaved almonds if you want to keep the recipe classic and traditional. You can also substitute the almond extract for other flavoring agents, such as a splash of Cognac or Kirsch.

I hope you’ll love this Apricot Almond Flan (Flaugnarde) as much as I do! This is a simple, fuss-free dessert that is perfect to enjoy during the end of the Summer and making the most of stone fruit season. 

I prefer it served warm as it is softer and more comforting – although it is also very good at room temperature or cold (best enjoyed the same day though).

You may also like:

• • Poached Pear Vanilla Yogurt Cake 
  • Orange Yogurt Cake 
  • Breton Pound Cake 
  • Apricot Olive Oil Cake 
  • Cherry Clafoutis

Did you make this recipe?

Tag @pardonyourfrench on Instagram and hashtag it #pardonyourfrench

Apricot Almond Flan (Flaugnarde)

Print Recipe

Serves: 6-8 Prep Time: 10 Minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 200 calories 20 grams fat

Rating: 3.9/5

( 8 voted )

Ingredients

½ tbsp. unsalted butter, for greasing your dish
1 cup (250ml) milk (2% or whole)
3 large eggs
1/4 cup (50g) sugar, plus 1 tbsp for sprinkling on top
1 ½ tsp vanilla extract
1 tsp almond extract
1/2 cup (62.5g) all-purpose flour
1/4 tsp salt
300g medium-sized apricots, halved and pitted
2 tbsp shaved almonds

Instructions

Make sure you read the cooking notes before you start.

Preheat the oven to 350°F (180°C). Generously butter a 8-9 inch circular pie dish or skillet.

In a large mixing bowl, whisk together the milk, sugar, eggs, vanilla and almond extract. Sprinkle the flour and salt gradually, whisking continuously to avoid lumps and until smooth.

Place the halved apricots on the bottom of the prepared dish. Pour batter over top and sprinkle with the shaved almonds.

Bake for 1 hour. The Flaugnarde is done when puffed and brown on the edges, and the center looks set but still with a little jiggle.

Transfer to a cooling rack. The Flaugnarde will deflate as it cools and firm up in the center. 

Serve warm or cool, cut in slices. 

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

Recipe adapted from my Classic-French Cherry Clafoutis and inspired from this article. 

The post Apricot Almond Flan (Flaugnarde) appeared first on Pardon Your French.

This recipe gives you one of my favorite takes on the classic Blanc-Manger – topped with fresh strawberries. The creaminess of the Blanc-Manger pairs wonderfully with the juicy chunks of tangy strawberries.

The Origin of Blanc-Manger

The Blanc-Manger is an old and quite unusual dessert, finding its roots in Medieval times. In the 14^th century, it was a savory side dish made from jellified chicken broth.

The recipe travelled throughout time, to eventually become the sweet and simple dessert that we know today – which is more suited to today’s palates. Because of its simplicity, this white dessert is often served with sweet syrups or fruits for added color and taste. It is however somewhat forgotten in metropolitan France, giving way to more popular creams like coconut flan, pots de crème or the infamous Crème Brulée. It is however one of the most popular desserts in the French Caribbean islands, where it is made with coconut milk, concentrated milk, lime, vanilla and rum.

The Ingredients of a Blanc-Manger

As its name suggests, a “Blanc-Manger” (meaning “white dish” in Old French) should be made with only white ingredients. Following this single rule, you can find Blanc-Manger made in different ways: with dairy milk, almond milk, coconut milk, with or without heavy cream, with gelatin, arrowroot or cornstarch, etc.

This recipe is a classic take on the Blanc-Manger, and one of its simplest versions too: made with almond milk, almond extract, heavy cream, sugar and gelatin to set.

Most Blanc-Mangers are made in big molds but can be very tricky to flip and unmold even for expert bakers. So I wanted to create this version to be served in 4 to 6 individual cups for ease of making and convenience to serve.

• Almond milk – Make sure to use unsweetened almond milk, or the dessert will be far too sweet.
• Almond extract – A concentrated liquid made from bitter almond oil, almond extract gives this classic Blanc-Manger its signature flavor. Be sure to only use ¼ teaspoon of the extract, as its flavor packs a real punch.
• Heavy cream – In France, crème Fleurette is largely used for making a Blanc-Manger. This specific type of heavy cream is made from the cream that rises to the top of the milk. Crème Fleurette is usually around 30-35% milk fat, so you can use heavy cream or whipping cream as a substitute in North America.
• Gelatin – For setting the Blanc-Manger, you can use either powdered gelatin or sheets. Gelatin powder is simply gelatin that has been dried and ground, while sheets is gelatin that has been dried in a flat sheet. Sheets are known to result in a more transparent dessert than powder, but this dessert is meant to be all white, so this visual detail doesn’t really matter here. Sheets are most commonly used in France, but using powder is perfectly fine too. You can follow the classic ratio that one tablespoon of powdered gelatin equals 4 gelatin sheets.

How long can you keep Blanc-Manger?

• Any leftovers? You can cover the individual Blanc-Manger with plastic film and let them in the fridge for up to 3 days. 
• I do not recommend to freeze Blanc-Manger. As with most desserts made with dairy, the freezing and thawing process will seriously alter the texture. 

Common Questions

Can I use dairy milk or another non-dairy milk (ie. soy milk) instead of Almond Milk?

Yes, you can. The golden rule for a blanc manger recipe, no matter which milk you opt for, is to never boil the milk and heavy cream. You just need to slowly simmer the liquids and whisk for 2 minutes, to allow the sugar and gelatin to fully dissolve.

Do note that almond milk is the best suited for this recipe. You can use other dairy milk or non-dairy milk but the flavor profile of the dessert will change slightly.

Can I enjoy Blanc-Manger with other fruits?

Yes, absolutely! My favorite way to enjoy blanc manger is topped with fresh strawberries, but feel free to swap for blueberries, raspberries, diced stone fruits or whatever soft fruit is in season.

Final tips:

• Make sure your use unsweetened almond milk, or the dessert will be too sweet.
• This dessert needs to set overnight in the fridge so make sure to plan ahead.

I hope you enjoy this Almond Blanc-Manger with Strawberries recipe as much as I do! Any questions, don’t hesitate to leave a comment.

More Strawberry Recipes you may like: 

• French Strawberry Tart (Tarte a la Fraise)
• Strawberry Rhubarb Crisp
• Strawberry Flaugnarde
• Strawberry Charlotte Cake 
• Strawberry Rhubarb Galette
• Breton Pound Cake with Summer Berries
• Strawberry Jam
• Strawberry Rhubarb Crisp

Almond Blanc-Manger with Strawberries

Print Recipe

Serves: 4-6 individual pots Prep Time: 20 Minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.9/5

( 8 voted )

Ingredients

1+2/3 cup (400ml) almond milk, unsweetened
1/3 cup + 1 tbsp (100ml) heavy cream (35% mf)
¼ tsp almond extract
½ cup (100g) sugar
1 packet gelatin (1 tbsp) or 4 sheets
1 lb (454g) Strawberries, washed, hulled and quartered
1 orange, zested
2 tbsp (30g)sugar

Instructions

Step 1 - In a medium sized saucepan, over medium heat, whisk together the almond milk, heavy cream, almond extract, sugar, and gelatin*. Bring to a slow simmer and whisk for 2 minutes, until the sugar and gelatin have fully dissolved. Remove from the heat and let sit for 15 minutes.

(*If you are using gelatin powder, add it directly into the liquid. If using gelatin sheets, allow them to soak in a bowl of cold water for 10 minutes beforehand. When soft, wring them out and add them into the liquid.)

Step 2 - Fill 4 individual glasses or ramekins with the Blanc-Manger liquid, up to ¾ of the way full. Allow them to cool to room temperature completely before transferring into the fridge. Chill overnight (at least 12 hours).

Step 3 - The next day, two hours before serving, prepare the strawberries. Place the strawberry quarters in a bowl, top with orange zest and sugar. Stir and allow to sit on the counter for 2 hours, until the strawberries soften lightly and release some liquid.

Take the Blanc-Mangers out of the fridge and top each one with 2 to 3 spoons of the strawberries. Serve immediately.

The post Almond Blanc-Manger with Strawberries appeared first on Pardon Your French.