Flognarde is the name given to a clafoutis made with a fruit other than cherries.
Whatever the name is, I love this easy dessert. A fantastic French peasant food. Wonderful for lazy Sunday breakfasts.
A friend sent me recently a recipe, I tested and tried last Sunday. Here it goes:
2 Extra-Large Eggs + two Extra-Large Egg Yolks
1/3 Cup of Sugar
1 Cup Light Cream (or heavy, if that’s all you have)
1/2 Cup Milk
1 Tablespoons Cognac (or Brandy, or Rum, or Cointreau, etc)
1 Tablespoon Vanilla extract
The zest of 2 Lemons
1/4 Cup + two Tablespoons sifted Flour
Pinch of salt
Sliced bananas ( could be apples, figs, pears, blueberries, strawberries, etc) Any fruit of your choice. Amount: enough to fill the bottom of your pan in a single layer. Butter or Cooking Spray, 1/8th cup sugar + a generous pinch of cinnamon to coat the pie pan
Preheat your oven to 400F.
Whip the eggs, egg yolks, and sugar with a hand-mixer, on high, until glossy and thick, about two minutes. Still on high speed, mix in the rest of the wet ingredients (Cream, Milk, Cognac, Vanilla and lemon zest).
Turning your mixer to low (or switching to a heavy spoon or spatula), carefully add the flour until just combined. You want things well mixed together, but not overworked.
Once you’re satisfied all the ingredients are properly integrated, set the bowl aside, at room temperature, for 10 minutes, or as long as it takes you to peel and section your fruits. Butter or spray the pan you’ll be using to cook the flognarde in. Immediately afterwards, pour a small handful of sugar into the pan, rolling it around until all the buttered surface area is well coated with sugar. Tap out and dispose any extra that does not bind to the coating. As a last step, dust the bottom of the pan with a light dusting of cinnamon. This process helps create a caramelized sugar crust underneath the flognarde, much like the shell on a traditional French canelé. You have a little room to play here — a smaller pan, like the small pie pan in the photo, will give you a more custardy flognarde, but with less caramelization at the crust. Using a larger tart pan, ups the toasted sugar levels, but will be a bit fluffier, and more cake like. Experiment and see what you like best.
Lay the fruit pieces in a single layer at the bottom of the pie pan. Pack them in well, but be careful not to scrape off the butter/sugar/cinnamon coating. Once the pan is filled, pour the rested batter over them. If a few of them peek through to the top, uncoated it’s part of the dish charm.
Place the pan(s) into the oven for a little over a half-hour. Keep an eye on it. You want them to puff up, get deep, toasty brown and glazed on the edges, and to be firm and golden in the middle. Don’t worry if it takes longer — it may take an extra 15 to 20 minutes. As before, the more cooked, the more caramelized, the less cooked, the more custardy.
Serve it while still warm. Add a dusting of powdered sugar, some freshly whipped cream (or ice cream).