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Strawberry Flaugnarde Recipe

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4.2 from 12 reviews

Strawberry Flaugnarde is a classic French baked dessert that features ripe strawberries baked in a creamy, custard-like batter. This delightful dish is similar to a clafoutis but uses a variety of fruits beyond cherries, showcasing juicy strawberries in a lightly sweetened, vanilla-infused batter. It’s perfect as a warm, comforting dessert or served cool with a dusting of powdered sugar.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Ingredients

Flaugnarde Batter

  • 1 tbsp butter
  • 1 1/4 cup (312.5 ml) milk (2% or whole)
  • 2/3 cup (132 g) granulated sugar
  • 3 large eggs, at room temperature
  • 1/2 tsp kosher salt
  • 1 tbsp (15 ml) vanilla extract
  • 1/2 cup (62.5 g) all-purpose flour

Fruit

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

To Serve

  • Powdered sugar, for dusting

Instructions

  1. Preparation: Preheat your oven to 350°F (180°C) and position the oven rack in the middle. Generously butter an 8-9 inch (20.5-23 cm) circular or oval baking dish or skillet to prevent sticking.
  2. Make the Batter: In a large mixing bowl, whisk together the milk, granulated sugar, eggs, and vanilla extract until well combined. Gradually add in the flour and kosher salt in small additions, whisking continuously until the batter is smooth with a consistency similar to heavy cream. If lumps remain, strain the batter through a fine mesh sieve for a silky texture.
  3. Prepare the Fruit: Arrange the halved strawberries evenly on the bottom of the prepared buttered baking dish, creating a uniform layer of fruit.
  4. Assemble and Bake: Pour the smooth batter gently over the strawberries, ensuring they are well covered. Place the dish in the preheated oven and bake for approximately 1 hour, until the flaugnarde is puffed up, golden brown around the edges, and the center is slightly wobbly but set.
  5. Cool and Serve: Remove the flaugnarde from the oven and transfer it to a cooling rack. Allow it to cool slightly; the flaugnarde will deflate as it cools, becoming dense and custardy. Before serving, dust the top with powdered sugar.
  6. Serving Suggestions: Serve warm or at room temperature. It can be sliced like a cake or enjoyed by the spoonful as a luscious dessert.

Notes

  • Use ripe but firm strawberries to maintain shape during baking.
  • Passing the batter through a fine mesh sieve ensures a smooth, lump-free custard.
  • This dessert is best eaten the same day but can be stored covered in the refrigerator for up to 2 days.
  • Feel free to substitute strawberries with other fresh stone fruits like cherries, peaches, or plums for variation.
  • For a dairy-free version, substitute milk with almond or oat milk and use a plant-based butter alternative.

Find it online: https://cheftinaskitchen.com/strawberry-flaugnarde-recipe/