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Strawberry Flaugnarde Recipe

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★★★★★

4.7 from 390 reviews

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.

Ingredients

Scale

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

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