Flognarde – Traditional Limousin Dessert
It’s a long way from the Limousin region of France to a fruit stand in Seattle, but when the two collide the result is a luscious Flognarde, a fresh-fruit version of Clafoutis, a custard-like French dessert that is made with fresh cherries. Along with the better known Clafoutis, Flognarde is a speciality of the Limousin and Auvergne region, famous for their apples, pears and cherries. (The name clafoutis is only reserved for cherries). This simple dessert – a cross between a pudding and a cake – is one of the glories of the French peasant table, best served warm and eaten the day it’s made.
Fresh Fruit Flognarde
Fresh fruit, rinsed (I used a combination of blackberries, raspberries, strawberries and bananas – about 1-1/2 pounds, enough to fill a shallow baking dish)
3 large eggs
1 cup whole milk
1/2 cup raw sugar
1/2 cup unbleached flour
5 tablespoons butter melted
1 tablespoon vanilla
Preheat the oven to 325 degrees.
Butter a shallow 2-quart baking dish. Arrange fruit in dish and dust with cinnamon.
In a blender, combine eggs, milk, sugar, flour, butter and vanilla; blend until smooth. Pour egg mixture over the fruit.
Bake the flognarde in the upper third of the preheated oven until puffed and set to the touch in the center, 55 to 65 minutes. Dust top with cinnamon, serve warm. Serves 6-8
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