This warm berry custard—known as a flaugnarde and closely related to clafoutis—is an elegant yet surprisingly simple dessert. Made with eggs, milk, a touch of sweetener, and tender mixed berries, it bakes into a light, custardy tart that’s best served warm and dusted with powdered sugar. This version uses low-fat milk to keep the texture custardy while lowering the richness, and it works beautifully with seasonal fruit.
Flaugnarde of Mixed Berries (Clafoutis)
A flaugnarde is a rustic French custard-like dessert made by baking fruit in an egg-and-milk batter. If the dish is made with black cherries it’s traditionally called clafoutis; with any other fruit it’s usually referred to as a flaugnarde. This recipe uses a mix of berries—blackberries, blueberries, and raspberries—but you can easily substitute plums, peaches, apples, or cherries (to make a clafoutis).
The batter is basically a thin pancake or custard batter: eggs and a small amount of flour stabilize the custard so it sets around the fruit as it bakes. Because the eggs are essential for structure, use whole eggs rather than egg whites. To reduce the richness without sacrificing the custardy texture, this recipe replaces heavy cream with low-fat (1%) milk. The result is light, slightly puffy when it comes from the oven, and pleasantly tender once cooled.
How to Make a Flaugnarde
Despite its sophisticated appearance, the flaugnarde is very straightforward to prepare. The key is to assemble the fruit in the baking dish, whisk a silky batter, pour, and bake until the custard is set and lightly golden. Below are clear, step-by-step directions and helpful tips to ensure success.
- Preheat the oven to 350°F (175°C).
- Lightly spray a baking dish with baking spray and dust with a little flour to prevent sticking. Spread the berries evenly in the dish.
- In a large bowl, whisk the eggs with the agave (or granulated sugar), a pinch of salt, and the flour until smooth. Gradually whisk in the milk and vanilla extract until the batter is completely combined and silky.
- Pour the batter over the berries in the baking dish, gently shaking to level the mixture if needed.
- Bake for 45–50 minutes, or until the top is lightly browned and a toothpick inserted into the center comes out clean. The flaugnarde will wobble slightly when you take it out—this is normal; it will finish setting as it cools and may deflate a bit.
- Cool on a wire rack. When fully cool or just slightly warm, dust with powdered sugar and serve. A scoop of vanilla ice cream or frozen yogurt is a lovely optional accompaniment.
Ingredients
- 2 1/2 cups mixed fresh berries (such as blackberries, blueberries, raspberries)
- 3 large eggs
- 10 tablespoons light agave nectar (or sugar)
- 1/2 cup unbleached all-purpose flour, sifted
- 1/8 teaspoon salt
- 1 cup 1% milk
- 2 teaspoons vanilla extract
- Powdered sugar for dusting
- Baking spray for the dish
Instructions (Detailed)
- Preheat the oven to 350°F. Prepare a 7 x 11, 9 x 9, or oval baking dish by coating it lightly with baking spray and dusting with flour.
- Place the berries in the prepared dish, spreading them in an even layer.
- In a separate bowl, whisk together the eggs, agave (or sugar), salt, and flour until smooth. Slowly whisk in the milk and vanilla until the batter is homogenous and free of lumps.
- Pour the batter over the berries, making sure the fruit is evenly dispersed. The batter will flow around the fruit and settle as it bakes.
- Bake 45–50 minutes until the custard is set and the top is lightly golden. Insert a toothpick into the center—if it comes out clean, the flaugnarde is done. Expect a slight wobble immediately after baking; it will firm up as it cools.
- Cool on a wire rack. Dust with powdered sugar before serving. Serve warm or at room temperature.
Variations & Tips
- Use a single type of berry (all blueberries, all raspberries) for a more uniform flavor.
- Frozen berries can be used when fresh are not in season; if using frozen, do not thaw them to avoid excess moisture—toss them straight into the dish.
- Swap fruit freely: peaches, plums, apples, or cherries all work. For cherries, the dessert is traditionally called clafoutis.
- For individual servings, bake the batter in greased ramekins; adjust baking time downward for smaller portions.
- Keep leftovers refrigerated for up to three days; reheat gently or enjoy cold.
- Try serving with a small scoop of vanilla ice cream or a spoonful of plain yogurt for contrast.
Recipe Notes & Nutritional Summary
Yield: 8 servings. Prep time: about 15 minutes. Cook time: about 45 minutes. Total time: roughly 1 hour. Serving size: 1/8th of the pan.
Nutrition per serving (approximate): Calories 167.5 kcal; Carbohydrates 33 g; Protein 4.4 g; Fat 2.3 g; Fiber 1.8 g; Sugar 8 g; Cholesterol 71 mg; Sodium 76.3 mg; Saturated fat about 1 g.
This flaugnarde combines the bright flavor of berries with a delicate baked custard for an impressive yet easy dessert. It’s ideal for showcasing peak-season fruit and can be adapted to fit what you have on hand. Enjoy warm from the oven or at room temperature—either way, it’s a comforting, simple dessert that feels special without a lot of fuss.