Apple Flognardewith creamy egg batter
Apple flognarde features golden fruit and a smooth egg and milk batter: prepare this French flan without a crust and enjoy its firm yet moist center.
Flognarde combines fruit with a fluid batter that sets in the oven like a rustic flan. It has no crust base and does not aim for the lightness of a cake. Quickly browning the apples concentrates some of their juices; the cream layer should remain shallow to bake evenly and keep the interior delicate.
Ingredients
Fruit
Fruit, batter, and pan
Fruit and batter
Batter
Preparation
Brown the apples
Heat 15 g butter in a skillet, add the fruit and 20 g sugar. Cook for 5 to 7 minutes, stirring occasionally, until lightly browned without turning into puree. Remove and let cool slightly.
10 minutesMix the batter
Combine flour, 60 g sugar, and salt. Add eggs one at a time, stirring from the center outward. Incorporate milk and 15 g melted warm butter until smooth batter forms. Let rest for 15 minutes.
10 minutesAssemble in the pan
Preheat oven to 200 °C. Butter a shallow 22 cm pan with 5 g butter. Spread the apples and pour the batter; some fruit may remain visible.
5 minutesBake and rest
Bake for 25 to 30 minutes until edges brown and center is firm with slight wobble, no raw liquid. Let cool for 5 minutes before serving. It is normal for the flognarde to sink after removal from the oven.
30 minutes
Substitutions
Firm pears can replace apples, offering a different flavor. Do not add leavening agents to try to achieve cake-like texture.
Storage
Let cool slightly and refrigerate covered within 2 hours. Serve cold or briefly reheat portions.
Approximate shelf life: Up to 3 days refrigerated at 4 °C or below.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
