Flaugnarde of Mixed Berries (Clafoutis)

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This warm berry custard called a Flaugnarde, similar to clafoutis, may sound fancy, but you won’t believe how easy it is to whip up!

Flaugnarde of Mixed Berries (Clafoutis)
Flaugnarde of Mixed Berries (Clafoutis)

I typically gravitate to warm fruit desserts, berry custards, or bread puddings, so naturally, a Flaugnarde of Mixed Berries has my name all over it. A flaugnarde is a rustic French custard-like dessert that is made with eggs, milk, and fruit and then dusted with powdered sugar and eaten warm. Because this recipe is more of a custard, using whole eggs is a must. So, to lighten it, I replaced the cream with low-fat milk and was really please with the results. More recipes with berries you may enjoy: Mini Mixed Berry PieBlueberry Compote, and Mixed Berry Cobbler.

making a berry custard.

This mixed berry flaugnarde is just like a clafoutis. However, a traditional clafoutis calls for black cherries – if any other fruit is used, it’s called a flaugnarde. You can make this dessert with fresh berries, plums, or even peaches.

How to Make a Flaugnarde

A flaugnarde may sound and look impressive, but you won’t believe how simple it is to make.

  1. Put the berries in the prepared baking dish.
  2. Whisk the eggs, agave, salt, and flour together and then add in the milk and vanilla extract.
  3. Pour the custard mixture into the dish, and bake for 45-50 minutes until lightly browned and a toothpick inserted into the center comes out clean.
  4. Once cool, dust with powdered sugar and serve.

Flaugnarde Variations & Tips:

  • Feel free to use just one type of berry instead of a mix.
  • Sub in frozen berries if fresh aren’t in season.
  • If you’re not a fan of berries, you could use another fruit like peaches, apples, or plums.
  • Swap the berries for cherries to make a clafoutis. 
  • Serve with a small scoop of vanilla ice cream or frozen yogurt.
  • I used an oval baking dish, but a 7 x 11 or 9 x 9 dish should work. You may need to adjust the baking time.
  • For individual portions, bake the custard in ramekins for easy portion control.
  • Refrigerate leftovers for up to three days.

berry custardBerry Custard

More Fruit Desserts:

berry custard
Print WW Personal Points
4.69 from 16 votes
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Flaugnarde of Mixed Berries (Clafoutis)

167.5 Cals 4.4 Protein 33 Carbs 2.3 Fats
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Yield: 8 servings
COURSE: Dessert
This warm berry custard called a Flaugnarde, similar to clafoutis, may sound fancy, but you won’t believe how easy it is to whip up!


  • 2 1/2 cups mixed fresh berries, such as blackberries, blueberries, raspberries
  • 3 large eggs
  • 10 tbsp light agave nectar, or sugar
  • 1/2 cup unbleached all-purpose flour, sifted
  • 1/8 tsp salt
  • 1 cup 1% milk
  • 2 tsp vanilla extract
  • powdered sugar for dusting
  • baking spray


  • Preheat the oven to 350F°.
  • Lightly spray a baking dish with baking spray and dust with a little flour. Toss in the berries.
    berries in a baking dish
  • Whisk the eggs, agave, salt, and flour together in a large bowl until smooth. Add the milk and vanilla extract. Whisk until smooth then pour into the baking dish.
  • Bake for 45 - 50 minutes or until lightly browned and a toothpick inserted into the center comes out clean.
  • When you pull it put of the oven it will wiggle a bit which is completely normal. Cool on a wire rack. The flaugnarde will have puffed up a bit and will deflate while cooling.
  • When cool, dust with powdered sugar and serve.


Serving: 1/8th, Calories: 167.5kcal, Carbohydrates: 33g, Protein: 4.4g, Fat: 2.3g, Saturated Fat: 1g, Cholesterol: 71mg, Sodium: 76.3mg, Fiber: 1.8g, Sugar: 8g
WW Points Plus: 4
Keywords: berry clafoutis, berry french toast bake, flaugnarde, Flaugnarde of Mixed Berries (Clafoutis), mixed berry pie

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  1. I tried this recipe, all the while wondering why there was flour in it. Sure enough, although it turned out pretty as the photo, the bottom of the pan was 1/4” of paste. I would add an egg and swap out the flour next time.

  2. Can this be made gluten free?

  3. This has been great with blueberries, but I would love to make a chocolate version of this with cherries. Do you think adding a 1/3 cup of cocoa powder would be enough?

  4. Not too sure about this recipe. I was expecting it to be somewhat custard-like – similar to flan. It was VERY dense. I’ll try it again tomorrow for breakfast. Not sure I’ll make it again.

  5. I love this dessert SO much. It’s easy to make with stuff that’s always on hand if you buy those bags of frozen berries. I make it with gluten free flour and sugar. This is the second time I’ve made it. Next time I’m going to try cutting the sugar by 1 tablespoon and the gf flour by one tablespoon, just to see if I can get a slightly lighter textured custard that way. I think it’s plenty sweet! We usually split it into 6ths, which is about 200 calories per serving (207 per MFP),

  6. This was a really easy and delicious dessert. I mixed the “batter” a couple of hours ahead and stored in the fridge so that when our guests arrived, I just poured it into the prepared pan with the berries and baked. 

    I baked it in my microwave/convection oven and it took a bit longer until the toothpick in the center came out clean, about 60 minutes.

  7. What size pan should be used for this recipe ??

  8. Can you advise what temperature and time to cook for 9×9 or ramekins? 

  9. Could almond milk be substituted?

  10. I don’t know what I did wrong.. I followed all the instructions except I used almond milk instead of low fat milk because it’s all I had. It was VERY soft even when it cooled down. 🙁

  11. I have been making clafoutis for years, and I get rave reviews on them. But this “cakier” version is superior! Make this and your guests will not be disappointed! There is not much sugar in this recipe, but I cut it back just a bit and it was great.

  12. If you’re using frozen berries — is it better to thaw them first or use straight from frozen?  Thanks!!!

  13. This was amazing! I made this with some berries that were starting to look sad and this recipe was delicious and easy. My husband said it’s a keeper and I will need to make it again. Thank you for a great recipe.

  14. This was so incredibly delicious and a wonderful way to use up some berries that were feeling neglected in the fridge. It was quickly devoured and nobody could believe it was so low in calories. A perfect spring/summer dessert. Definitely making this dish again!

  15. Can you use frozen mixed berries?

  16. Amazing dessert!  I substituted Lakanto Monkfruit classic for the agave and it was fantastic.  I also decided to make individual servings in ramekins like someone else suggested so it was a perfect dessert on WW.  This recipe will definitely be added to the rotation.  Thanks Gina for always having delicious recipes.

  17. Marvelous, luscious, rich fresh fruit dessert!!!! Made it last night with raspberries and blueberries. What a fabulous dessert!! Easy/Peasy! Huge success – I’m so excited. not a great baker but this was NO FAIL for me. Used a French white oval baking dish.

    Really is elegant! Thank you Gina!!

  18. So many if your recipe sound delicious and easy. Can you tell if the statics on them are per serve or for the entire dish, please? 

  19. Can I make this with cashew milk?

  20. This recipe looks delicious! I can’t wait to try it. Has anyone tried using frozen berries? Does it work? Or does it change the texture? I’d always prefer fresh berries, but they’re super expensive right now and I have bags of frozen ones in the freezer to use up. 😉

  21. This sounds and looks so delicious! Thank you for sharing!

  22. My favorite dessert of the year!

  23. I made this with all blackberries instead of with mixed berries. I had never tried a clafoutis before, let alone tried to make one, but it was surprisingly easy. The texture was so interesting, but complemented the berries quite nicely. This paired perfectly warmed with a small scoop of vanilla bean ice cream.

  24. Terrific dessert, breakfast, anytime! I used fresh peaches, 8 ounces, swerve sugar replacement 5-6 tablepoons and 2 Eggland best eggs and two egg whites. May have been fine with 1 egg and two egg whites but I didn’t want to short change it, or change it too much. I used about 1/3 cup King Arthur whole white wheat flour, and it worked beautifully. Can’t wait to make it again with other fruits, Thank you.

  25. Love this recipe!! I made it with frozen cherries which made it that much easier!! Thank you for another awesome recipe!! Can’t wait for your new book in October!!

  26. Can I substitute plums for the berries?

  27. I was going to make this for guests but just discovered one is allergic to gluten – will the recipe work with gluten free flour?

  28. I made this for Sunday dinner dessert, it was a huge it, even with my grandchildren! I used the above comments for recipe changes, thank you I believe we have a new family favorite here!

  29. This is such a great recipe. I tried also with almond milk and whole wheat flour and it was delicious. You have the best recipes!

  30. Just made this, it turned out lovely, everyone loved it! We had it warm and topped it with some vanilla frozen yogurt; so yummy! Simple but a dessert worthy of being served at a dinner party! Thank you for this! 🙂

  31. Can't wait to try it! Can you substitute egg beaters for the eggs?

  32. This was absolutely delicious! I served it for friends last weekend, and they loved it as well. Even the non-dessert eaters had their share.

    Very light, very tasty and so easy to make! Our guests seemed to think it looked very impressive, but I did break down and tell them how simple it was. I even let them know it was WW friendly. Everyone was shocked.

    Thanks for the fabulous recipe!

  33. I've tried several different recipes for Clafoutis (or Flaugnarde). I really like this recipe best! I've now made it with mixed berries and with chopped fresh apricots, all with really good results. I'm going to try it again today with peaches. I top it with whip cream or whip topping makes it even better!

  34. In the oven now!! I used all strawberries since I just bought a huge thing of them from costco this afternoo. I subbed nonfat milk for the 1% and reduced the agave to 6 table spoons. In the recipe tracker that takes it down to 3 points+ per serving! Woohoo! I didn't do a very good job of following directions, so my custard was a bit lumpy… But I just strained it before pouring it over my berries and it looks great!! I can't wait to dig in. Gina, you never fail to impress!!! I love every recipe you post and they always turn out delicious!!!

  35. Love the look… Reading the comments, seems like this is a winner, and very easy! It sounds delightful and delicious!

  36. I made this last night using defrosted blueberries and raspberries. Lovely.

  37. This was amazing and so easy to make. I used about 5TBSP honey plus 5 TBSP sugar. For the fruit I chose strawberries, blueberries and raspberries.

  38. Made this tonight and it turned out great!! Will definitely be making this again!

  39. This looks delicious & so simple – my kind of cooking! I will be trying this out. Thanks! 🙂

  40. In the oven as I type. Was SO easy to make- hopefully it tastes delish!

  41. Omg this looks amazing! And I LOVE fruit as dessert 🙂

  42. Thank you so much! As others have said, I've tried a few of your recipes so far, and they have all been great. This dessert is really yummy. I actually like it cold outta the fridge the next day since the custard almost seems like a cool, smooth crust under the berries. Delicious, thank you again!

  43. You should hear how ridiculously I pronounce "flaugnarde" in my head.

  44. This looks absolutely delicious. I think I'm going to try it with Himalayan raspberries (my favorite).

  45. Loooove this! So perfect for summer!

  46. I made this using only strawberries because thats all I could find at the farmers market. I also used regular sugar and fat free milk. I baked it in a 9×9 pie pan.

    It was very tasty and easy to whip up but it took a long time to cook! I think I had it in there for about 1.5 hrs. I'm still not sure its fully done but it sure tastes good! Thanks for the simple recipe!

  47. I made this last night and it turned out great! Also- I used frozen berries and it worked out perfect! I just let them thaw out a little beforehand! Thanks again!

  48. Hi Gina,

    This looks wonderful. Could frozen berries be used instead of fresh ones for times when they're not in season or on sale? Thanks! RK

  49. Love your recipes. I have you saved on my favorites bar. Just put this in the oven — used only fresh raspberries.thanks for your great ideas!

  50. will it still be just as pretty and taste good if i use egg white (eggbeaters) to replace 2 of the eggs?

  51. Love this website! Thank you so much for including the point values for all the recipes! Makes my life a million times easier! Thanks again!

  52. This was delicious! easy to make, thank you!

    • I make the clafoutis all the time.i use unsweetened almond milk and half cup mo k sugar and it tastes great for less points.i top with fat free whip cream.

  53. I am all about custards and bread puddings…especially when they involve berries!! This looks so good!

  54. Pitting cherries is not my cup of tea, although a traditional clafoutis is made with the pits! They say it adds flavor.

  55. Gina — I've made Clafoutis using cherries – will try with mixed fruit as pitting those darn cherries made for a tedious afternoon. I just love the name. Clafoutis. Clafoutis. Clafoutis. Deborah

  56. I've only made a traditional Clafoutis since learning how to make it from my MIL (she's French). I'm very much interested in trying it with other fruit! Thanks so much for sharing this recipe.

  57. Kymberly, sure you can use Truvia, Splenda, whatever you prefer as a sweetener.

    I wouldn't use egg whites here, it's a custard so it should have the yolks. Feel free to make changes to this to suit your taste, almond milk, fat free milk, why not! I haven't tested it so I can't guarantee it will taste as creamy as the classic French dish if you make further changes.

    Refrigerate the leftovers. I used an oval baking dish, but a 7 x 11 or a 9 x 9 should work. You may need to adjust baking time.

  58. What sized baking dish?

  59. Gina do you have any high altitude adjustments? Looks so yummy, I have always wanted to try calfoutis! Thanks


  60. In the oven as we speak. Wow that was sooooo easy. Can't wait to try it. What would u do w leftovers? Fridge or counter

  61. Could frozen berries be used intead of the fresh ones?

  62. Can I use almond milk instead of 1% milk?

  63. Yum! I love fresh berry desserts in summer!

  64. This looks delish! Have to say a big thank you to you and your website. I haven't commented before but I've made at least 5 of your recipies over the past month and so far everything is stellar! Thank you!

  65. Sounds delicious! Can you use skim milk instead of 1% and or egg whites/egg substitute to lower points value?

  66. Does it really call for 10 tablespoons of agave nectar? That seems like a lot??

  67. I make this and replace some of the flour with ground almonds-not so light perhaps but less carbs and yummy!

  68. This sounds soooo yummy!

  69. I love Flaugnarde!! Thanks for lightening this up for us. I know what I'll be making this weekend..

  70. This looks absolutely delicious if only it didn't have 33carbs per serving. Any other suggestions to lighten it up? Could I replace the sugar with truvia?

    Thanks for getting back to me.


    • Also sometimes i use sugar free choc chips instrad of fruit or i put fruit sweetened jam instrad of fruit. I use unsweetened almond milk and monk sugar.i make these all the time.low in points

      • In keeping with my Keto lifestyle, could I use coconut or almond flour? If so what would be the amounts? I do use Monk sweetner as well. this looks really delicious as the only fruit we can eat are berries, this is a nice way to eat them. I would also use heavy whipping cream as that is what we can use. Thank you, Pam

    • Do you eat this cold or warm?