Strawberry Flaugnarde Recipe

Introduction

Strawberry Flaugnarde is a rustic French dessert that combines ripe strawberries with a light, custard-like batter. This simple yet impressive dish bakes to a golden puff, perfect for sharing with family and friends.

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) and place 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, whisking until the batter is smooth and has the consistency of heavy cream. If any lumps remain, strain the batter 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, or until the flaugnarde is puffed and golden brown around the edges. The center should still jiggle slightly when shaken.
5. Step 5: Remove from the oven and transfer 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 it spooned directly from the baking dish.

Tips & Variations

• Use fresh, ripe strawberries for the best flavor. You can substitute with other stone fruits like peaches or plums when in season.
• Make sure the eggs are at room temperature to help create a smooth batter.
• For a dairy-free version, substitute the milk with almond or oat milk and use a plant-based butter alternative.

Storage

Store leftover flaugnarde covered in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave before serving. It’s best enjoyed fresh but can also be eaten cold.

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 and bake the flaugnarde batter immediately after mixing to ensure the best texture and rise. However, you can prepare the strawberries in the baking dish in advance and refrigerate, then add the batter and bake when ready.

What should the texture of the flaugnarde be like?

The flaugnarde should be puffed and golden around the edges with a slightly wobbly center when fresh from the oven. It will settle and deflate as it cools, becoming more custard-like and tender.

Strawberry Flaugnarde Recipe

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Strawberry Flaugnarde is a classic French baked dessert featuring ripe strawberries enveloped in a smooth, creamy batter similar to a clafoutis. This recipe yields a delicate, slightly custardy tart that is baked until golden and puffed, served warm or cooled with a dusting of powdered sugar. Ideal for dessert or a sweet brunch treat, it highlights fresh strawberries with subtle vanilla and buttery notes.

• Author: Cleo
• 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

Main 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

For Serving

• Powdered sugar, for serving

Instructions

1. Preheat and prepare the baking dish: Preheat your oven to 350°F (180°C) and position a rack in the middle. Generously butter an 8-9 inch (20.5-23cm) circular or oval baking dish or skillet to prevent sticking and add flavor.
2. Make the batter: In a large mixing bowl, whisk together the milk, granulated sugar, eggs, and vanilla extract until well combined. Gradually add the all-purpose flour and kosher salt in small portions, whisking until the batter is smooth and resembles the consistency of heavy cream. To ensure a perfectly smooth batter, pass it through a fine mesh strainer if needed to remove lumps.
3. Assemble the flaugnarde: Arrange the halved strawberries evenly across the bottom of the prepared baking dish. Pour the prepared batter gently over the strawberries, ensuring they are completely covered by the batter.
4. Bake the dessert: Place the dish in the preheated oven and bake for 1 hour. The flaugnarde is ready when it is puffed up, has golden brown edges, and the center is still slightly wobbly to the touch.
5. Cool and serve: Transfer the baking dish 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.

Notes

• Ensure eggs are at room temperature for better batter consistency.
• Do not overbake; the center should remain slightly wobbly to retain a custardy texture.
• Use ripe strawberries for the best flavor and sweetness.
• The batter consistency should be like heavy cream; strain it to remove lumps if necessary.
• The flaugnarde will deflate as it cools—this is normal.
• Serve warm or cooled, topped with powdered sugar for an elegant presentation.

Keywords: Strawberry Flaugnarde, French dessert, baked custard, clafoutis, strawberry tart, vanilla dessert, easy strawberry recipe