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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:

Flaugnarde of Mixed Berries (Clafoutis)

4.73 from 18 votes
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!
Course: Dessert
Cuisine: French
berry custard
Prep: 15 mins
Cook: 45 mins
Total: 1 hr
Yield: 8 servings
Serving Size: 1 /8th


  • 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.

Last Step:

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Serving: 1 /8th, Calories: 167.5 kcal, Carbohydrates: 33 g, Protein: 4.4 g, Fat: 2.3 g, Saturated Fat: 1 g, Cholesterol: 71 mg, Sodium: 76.3 mg, Fiber: 1.8 g, Sugar: 8 g


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91 comments on “Flaugnarde of Mixed Berries (Clafoutis)”

  1. This was phenomenal. The whole family loved it from my baby to my toddlers to my husband. I used frozen strawberries that I defrosted and drained. It was very easy and comes out like a thick custard. I used agave as suggested and next time would probably use a bit less. I will definitely make this again (probably tomorrow lol). 

  2. 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.

    1. Hi Susan I would try it again. I did not have that same experience and our whole family found it to be a wonderful recipe. 

  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. 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. 🙁

  8. 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.