Strawberry Flaugnarde Recipe

Introduction

Strawberry Flaugnarde is a rustic French baked custard that highlights ripe, juicy strawberries enveloped in a light, creamy batter. It’s an elegant yet simple dessert perfect for sharing with friends and family, whether warm or cooled.

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 position. 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 until combined. Gradually add the flour and salt in small amounts, whisking after each addition until the batter is smooth and has the consistency of heavy cream. If there are lumps, strain the batter through a fine mesh sieve.
3. Step 3: Arrange the halved strawberries evenly at the bottom of the prepared dish. Pour the smooth batter over the strawberries.
4. Step 4: Bake for 1 hour until the flaugnarde is puffed and golden brown around the edges. The center may still feel slightly wobbly.
5. Step 5: Remove from the oven and transfer to a cooling rack. The flaugnarde will deflate as it cools. Serve warm or cooled, dusted with powdered sugar. Cut into slices like a cake or enjoy by the spoonful.

Tips & Variations

• Use ripe, fragrant strawberries for the best flavor. You can substitute with other soft fruits like cherries, blueberries, or peaches for variety.
• Room temperature eggs incorporate better, creating a smoother batter.
• Lightly dust the baking dish with sugar in addition to buttering it for a crispier crust.
• For extra flavor, add a tablespoon of almond extract or a splash of lemon zest to the batter.

Storage

Store any leftover flaugnarde covered in the refrigerator for up to 2 days. Reheat gently in a warm oven or eat cold for a firmer texture. It is best enjoyed fresh but still delicious chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, but be sure to thaw and drain them well to avoid excess moisture, which can make the flaugnarde soggy.

What is the difference between flaugnarde and clafoutis?

Flaugnarde is similar to clafoutis but typically made with fruits other than cherries, while clafoutis traditionally features whole cherries, often with pits left in for added almond flavor.

Strawberry Flaugnarde Recipe

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4.9 from 145 reviews

Strawberry Flaugnarde is a rustic French baked dessert featuring ripe strawberries enveloped in a light, custard-like batter. This delightful dish combines the sweetness of fresh fruit with a creamy, tender texture, making it perfect to serve warm or at room temperature, dusted with powdered sugar for an elegant finish.

• Author: Maya
• 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

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: Preheat your oven to 350°F (180°C) placing a rack in the middle. Generously butter an 8-9 inch (20.5-23 cm) circular or oval baking dish or skillet to prevent sticking and ensure easy serving.
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 you achieve a smooth batter with the consistency of heavy cream. If the batter is lumpy, strain it through a fine mesh sieve to remove lumps for a silky finish.
3. Arrange Strawberries: Place the halved strawberries evenly over the bottom of the prepared baking dish to create a fruit layer that will infuse the flaugnarde with their juicy flavor.
4. Pour Batter Over Strawberries: Gently pour the prepared batter over the strawberries, ensuring they are evenly covered. This allows the batter to bake around the fruit, creating the signature custard-like texture.
5. Bake: Place the dish in the preheated oven and bake for 1 hour. The flaugnarde is ready when it is puffed up, golden brown around the edges, and the center remains slightly wobbly to the touch, indicating a custardy interior.
6. Cool and Serve: Transfer the flaugnarde to a cooling rack. It will deflate as it cools, which is normal. Serve warm or at room temperature, dusted generously with powdered sugar. You can slice it like a cake or enjoy it by the spoonful.

Notes

• Use ripe, fresh strawberries for the best flavor and juiciness.
• Make sure eggs are at room temperature for a smooth batter.
• If batter lumps form, straining through a fine mesh sieve improves texture.
• The custard will deflate after baking and cooling; this is expected.
• Serve warm for a soft custard or at room temperature for firmer slices.
• Powdered sugar adds a classic sweet finish and enhances presentation.

Keywords: Strawberry Flaugnarde, French dessert, baked custard, strawberry dessert, summer dessert, easy berry dessert, rustic French pudding