Blueberry-Lemon Flognarde

A flognarde is a a dessert very similar to a traditional clafoutis, but instead of made with cherries it is filled with other kinds of fruit. I have to admit, the name of this dish just sounds a bit odd to me, but it is a lot of fun to say (pronounced flow-nyard).

Traditionally a French dessert, flognarde is a flan-like dessert with fruit arranged in a buttered dish, covered in flan-like batter, and baked. It is then topped with confectioner’s sugar and served warm. Being a novice at this type of dessert, when I took a peek into the oven and saw it rising considerably I had a mild anxiety attack. To my relief, after a quick Google search, I was assured that this dessert is designed to rise quite a bit and then settle back down into itself creating a dip in the center. Thank goodness!

I made individual servings of this dessert with some of my creme brulee dishes which were the perfect size for a small portioned dessert. These were delicious served warm and I think would be even better with a small scoop of vanilla ice cream!

For such a fun and beautiful French dessert, this one is pretty easy to make and will not cost much time in the kitchen. The flan is a delicious, smooth texture (a little like a doughy custard) and tastes so fresh with the lemon zest and blueberries. I think the Blueberry-Lemon Flognarde would be perfect for a brunch or late night treat!

Enjoy!

Blueberry-Lemon Flognarde

Ingredients:

• 1 tablespoon unsalted butter
• 6 tablespoons white sugar, divided
• 3/4 cup fresh blueberries
• 3 eggs
• 1 1/3 cups milk
• 2/3 cup all-purpose flour
• 1 tablespoon freshly grated lemon zest
• 2 teaspoons vanilla extract
• 1 pinch salt
• 1/2 teaspoon ground cinnamon
• 2 tablespoons confectioner’s sugar

Method:

1. Preheat oven to 375 degrees F. Butter a 9″ pie pan and sprinkle 1 tablespoon of white sugar on the bottom.
2. Arrange the blueberries to cover the bottom of the pie pan and sprinkle 2 tablespoons of white sugar on top of the blueberries. In a food processor, combine the remaining 3 tablespoon of white sugar, eggs, milk, flour, lemon zest, cinnamon, vanilla, and salt. Process until smooth, about 2 minutes and then pour the batter over the blueberries in the pan.
3. Bake for 45-55 minutes , or until firm and lightly browned. Let stand for 5 minutes then dust with confectioner’s sugar. Slice and serve warm.