A sweet specialty from central France and the counterpart to the Clafoutis.

If you’ve ever enjoyed a clafoutis – you know that tender, custardy flan baked with cherries - then its cousin, the flognarde, will feel like a familiar handshake from the French countryside. , this easy, rustic dessert swaps in other fruits like apples, prunes, or pears. It’s delightfully unfussy, made with a simple batter and baked until golden and puffed, a sweet, country-style flan you’ll be glad to discover.

INGREDIENTS

Serves: 4 | Prep: 20 MIN | Cooking time: 12 to 15 MIN for individual portion, 20 to 30 MIN for large version for 4

For the Batter

75 g (2.8 oz) all-purpose flour, sifted
50 g (1.8 oz) sugar
Pinch of salt
3 large eggs
120 ml (8.5 fl oz) milk, warmed, plus up to 50 ml extra to dilute batter later
1 tbsp unsalted butter
1 tsp kirsch, rum, or brandy

For the Apples

2 apples, peeled, cored, and cut into chunks or slices
1 tbsp butter
1 tbsp sugar
Squeeze of lemon juice

For the Prunes Version

About 20 prunes, soaked in port, armagnac, or warm water for 20 minutes
Count 5 prunes per person for individual portion

To Prepare the Baking Dish

Butter and sugar for coating the dish

MISE EN PLACE
Preheat the oven to 200°C (400°F).
Butter a small cast-iron skillet or baking dish generously and dust with sugar, tapping out any excess.
(if using) Peel, core, and cut the apple into quarters, then into medium-sized chunks, and toss them in a bowl with a tablespoon of lemon juice.
If using prunes, soak them in a little port or warm water. If using apples, prepare them as described above.

Method

Start by preparing the batter. In a mixing bowl, combine the flour, sugar, and salt. Make a well in the center, crack in the eggs, beat into an omelet, and whisk from the middle outward, gradually drawing in the flour until you have a smooth paste. Warm the milk with the butter in a saucepan until just simmering, then remove from the heat. Slowly pour in the warm milk mixture gradually into the batter, whisking until the batter is silky and lump-free. When done, stir in your chosen liquor. Set the batter aside to rest for 15–20 minutes.

If using apples as a fruit, melt the butter in a skillet over medium-high heat. Add the apples, a sprinkle of sugar, and a little lemon juice. Sauté for about 5 minutes, until lightly caramelized. If you’re feeling fancy, splash in a touch of brandy and flambé quickly to intensify the flavor. Transfer to a bowl and let cool slightly.

Check your batter – it should have the consistency of thin cream. If it feels too thick, whisk in a little more milk (about 50 ml / 1.7 fl oz) before baking.

Arrange the prepared fruit in your buttered and sugared skillet or dish. Pour the batter over the fruit, just enough to partially cover it so a few pieces peek through. Bake in the preheated oven for 10–12 minutes for small dishes or up to 20 minutes for a larger one, until puffed and golden with crisp edges.

Remove from the oven and let cool slightly before serving. The flognarde will gently deflate as it cools, settling into a soft, custardy layer. Serve warm, dusted with a little extra sugar if you like.riations

For a classic Prune Flognarde, use soaked prunes only and skip the sauté step.
For an Apple Flognarde, you can leave the apples raw for a firmer texture or lightly sauté them for a caramelized finish.
Cast iron gives the best rise and golden crust, but ceramic or porcelain dishes work too. Just allow a few extra minutes of baking time.
This dessert is best served warm, but it’s also lovely at room temperature with a dollop of crème fraîche or a scoop of vanilla ice cream.

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FLOGNARDE