Flaugnarde of Mixed Berries (Clafoutis)
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)
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 Pie, Blueberry Compote, and Mixed Berry Cobbler.
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.
- Put the berries in the prepared baking dish.
- Whisk the eggs, agave, salt, and flour together and then add in the milk and vanilla extract.
- 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.
- 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.
More Fruit Desserts:
- No Bake Strawberries and Cream Crepe Cake
- Strawberry Crisp
- Baked Pears with Walnuts and Honey
- Cherry Custard
- Grilled Peaches with Honey and Yogurt
Flaugnarde of Mixed Berries (Clafoutis)
Ingredients
- 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
Instructions
- Preheat the oven to 350F°.
- Lightly spray a baking dish with baking spray and dust with a little flour. Toss in the berries.
- 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.
Gluten Free
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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.
Can this be made gluten free?
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?
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.
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),
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.
What size pan should be used for this recipe ??
I used an oval baking dish, but a 7 x 11 or 9 x 9 dish should work.
Can you advise what temperature and time to cook for 9×9 or ramekins?
Could almond milk be substituted?
I used almond milk – it was delicious.
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. 🙁
Perhaps that was the issue?
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.
So happy you liked it!!
What size pan did you use for this recipe ??