A Flaugnarde (also known as flagnarde, flognarde or flougnarde) is a flan-like baked French dessert with fruit arranged in a buttered dish and covered with a thick flan-like batter. The name is derived from the Occitan words fleunhe and flaunhard, which both translate as “soft” or “downy”. The dish is common in the Auvergne, Limousin and PÃ©rigord regions of France. The perfect dessert to cap-off a hearty autumn meal, like a Cassoulet (but that’s a recipe for another day).
Unsalted butter, for dish
2 large eggs
1 large egg yolk
1/3 cup all-purpose flour
3/4 cup creme fraiche, plus more for serving
3/4 cup whole milk
1/2 cup granulated sugar, plus more for dish
2 teaspoons pure vanilla extract
1/2 teaspoon salt
12 ounces raspberries
Confectioners’ sugar, for dusting
Preheat oven to 375 degrees. Butter a 9-inch baking dish, 1 1/4 inches deep. Coat with granulated sugar; tap out excess. Stir eggs, yolk, and flour in a medium bowl; mix in the creme fraiche, milk, granulated sugar, vanilla, and salt. Arrange raspberries in prepared dish. Strain custard batter over berries. Bake until browned around edges and set in the center, 35 to 45 minutes. Let cool slightly. Dust with confectioners’ sugar, and serve warm with creme fraiche or vanilla chocolate chip ice-cream.
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