Name: Strawberry Flaugnarde Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: French
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 dusting

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Introduction

Strawberry Flaugnarde is a delightful French-style baked custard dessert that highlights juicy, ripe strawberries. With a tender, creamy texture and a lightly sweet batter, this dish is perfect for a comforting treat any time of year.

A white oval dish filled with a baked dessert shows three visible layers: a thin, golden crust at the bottom, a creamy pale yellow custard in the middle, and sliced red strawberries on top. The strawberries are glossy and some are slightly sunken into the custard. White powdered sugar is sprinkled unevenly over the strawberries, adding a soft texture. A spoon is scooping a portion from the corner, revealing the creamy inside with pieces of strawberries mixed in. The dish is placed on a rough brown woven cloth atop a wooden table, all set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F (180°C) and place a rack in the middle position. Generously butter an 8-9 inch (20.5-23cm) circular or oval baking dish or skillet.
Step 2: In a large mixing bowl, whisk together the milk, sugar, eggs, and vanilla extract until combined. Gradually add the flour and salt in small increments, whisking continuously until the batter is smooth and has the consistency of heavy cream. For any lumps, strain the batter through a fine mesh sieve.
Step 3: Arrange the halved strawberries evenly at the bottom of the prepared dish. Pour the batter over the strawberries, ensuring they are well covered.
Step 4: Bake for 1 hour, until the flaugnarde is puffed and golden brown around the edges. The center should remain slightly wobbly when gently shaken.
Step 5: Transfer the dish to a cooling rack. The flaugnarde will naturally deflate as it cools.
Step 6: Serve warm or at room temperature, dusted with powdered sugar. You can cut it into slices like a cake or enjoy it by the spoonful.

Tips & Variations

Use fresh, ripe strawberries for the best flavor, or substitute with other berries such as blueberries or cherries.
If you prefer a gluten-free option, replace the all-purpose flour with a gluten-free flour blend.
For extra richness, swap milk with half-and-half or cream.
Serving the flaugnarde with a dollop of whipped cream or a scoop of vanilla ice cream adds a luscious finishing touch.

Storage

Store leftover flaugnarde covered in the refrigerator for up to 2 days. Gently reheat individual portions in the microwave for 20-30 seconds or enjoy cold. This dessert is best eaten fresh, as it tends to lose some of its delicate texture over time.

How to Serve

A white oval dish filled with a shallow, creamy yellow baked layer as the base, topped with a single layer of bright red, sliced strawberries scattered evenly across the surface. Some strawberries are slightly sunken into the soft custard layer, creating a textured, uneven look. A light dusting of white powdered sugar is sprinkled over the strawberries, giving them a frosted appearance. A silver spoon is scooping out a portion from the bottom right corner of the dish, showing the soft texture of the custard beneath the strawberries. The dish sits on a coarse woven burlap cloth placed on a dark wood table, while the overall background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the flaugnarde in a different dish size or shape?

Yes, you can use any similarly sized ovenproof dish or skillet. Just be aware that baking time may vary slightly depending on the depth and shape of the dish.

What if my batter is too thick or too thin?

The batter should have the consistency of heavy cream. If it’s too thick, whisk in a little more milk until smooth. If it’s too thin, add a small amount of flour to thicken it, mixing well to avoid lumps.