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
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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
CUISINE: French
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!

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.
    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.

Nutrition

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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87 comments

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

  2. 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.

  3. 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!

  4. Can you use frozen mixed berries?

  5. 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.

  6. 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!!

  7. 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? 

  8. Can I make this with cashew milk?

  9. 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. 😉

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

  11. My favorite dessert of the year!

  12. 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.

  13. 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.

  14. 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!!

  15. Can I substitute plums for the berries?

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

  17. 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!

  18. 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!

  19. 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! 🙂