Strawberry Flaugnarde Recipe

Introduction

Strawberry Flaugnarde is a delightful French dessert, similar to a clafoutis, featuring juicy strawberries enveloped in a light, custardy batter. It’s simple to prepare and perfect for showcasing fresh, ripe strawberries during their peak season.

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

1. Step 1: Preheat your oven to 350°F (180°C) with a rack in the middle. Generously butter an 8-9 inch (20.5-23cm) circular or oval baking dish or skillet.
2. Step 2: In a large mixing bowl, whisk together the milk, sugar, eggs, and vanilla extract. Gradually add the flour and salt while whisking until the batter is smooth and has the consistency of heavy cream. If the batter is lumpy, strain it through a fine mesh sieve.
3. Step 3: Arrange the halved strawberries evenly on the bottom of the prepared dish. Pour the batter over the strawberries.
4. Step 4: Bake for 1 hour, until the flaugnarde is puffed and golden brown around the edges. The center should still be slightly wobbly.
5. Step 5: Transfer the dish to a cooling rack. The flaugnarde will deflate as it cools.
6. Step 6: Serve warm or at room temperature, dusted with powdered sugar. Cut into slices or enjoy by the spoonful.

Tips & Variations

• Use fresh, ripe strawberries for the best flavor and sweetness.
• Try substituting other berries such as blueberries or raspberries for a different twist.
• Ensure eggs are at room temperature to help the batter mix smoothly and bake evenly.
• If you prefer a richer custard, you can replace some or all of the milk with cream.

Storage

Store any leftover flaugnarde covered tightly in the refrigerator for up to 2 days. Reheat gently in the oven at a low temperature or enjoy cold. This dessert is best served the day it’s made for optimal texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the batter ahead of time?

It’s best to prepare the batter just before baking to ensure the best texture, but you can make it up to an hour ahead and keep it covered in the refrigerator.

What if I don’t have a baking dish of the specified size?

Use a similarly sized oven-safe dish or skillet. The baking time may vary slightly, so keep an eye on the flaugnarde’s edges and the center wobble to check doneness.

Strawberry Flaugnarde Recipe

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Strawberry Flaugnarde is a rustic French baked dessert featuring ripe strawberries enveloped in a creamy, lightly sweetened batter. This easy-to-make dish combines fresh fruit with a custard-like texture, baked until puffed and golden, offering a delightful treat perfect for serving warm or at room temperature.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 6–8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Flaugnarde Batter

• 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

Fruit

• 2 cups (300g) ripe strawberries, hulled and halved

For Serving

• Powdered sugar, for dusting

Instructions

1. Preheat and prepare dish: Preheat your oven to 350°F (180°C) and place a rack in the middle position. Generously butter an 8-9 inch (20.5-23cm) circular or oval baking dish or skillet to prevent sticking and enhance flavor.
2. Make the batter: In a large mixing bowl, whisk together the milk, granulated sugar, eggs, and vanilla extract until combined. Gradually add the all-purpose flour and kosher salt in small increments, whisking continuously until the batter is smooth and reaches the consistency of heavy cream. If lumps remain, strain the batter through a fine mesh sieve to ensure a silky texture.
3. Assemble the Flaugnarde: Arrange the halved strawberries evenly at the bottom of the buttered baking dish. Pour the prepared batter evenly over the fruit, covering it completely.
4. Bake to perfection: Place the baking dish on the middle rack of the preheated oven. Bake for 1 hour, or until the flaugnarde is puffed, golden brown around the edges, and the center remains slightly wobbly when gently shaken.
5. Cool and serve: Remove the dish from the oven and transfer it to a cooling rack. The flaugnarde will deflate slightly as it cools. Serve it warm or at room temperature dusted with powdered sugar. You can slice it like a cake or enjoy it by the spoonful for a comforting dessert experience.

Notes

• Ensure eggs are at room temperature for better batter consistency.
• If the batter is lumpy, using a fine mesh strainer will improve smoothness.
• Serving warm enhances the custard-like texture, but it can also be enjoyed cooled.
• Use fresh, ripe strawberries for optimal flavor and sweetness.
• You can substitute 2% milk for whole milk for a lighter version, but whole milk will yield richer results.

Keywords: Strawberry Flaugnarde, French dessert, baked custard, strawberry dessert, easy berry flaugnarde