Flaugnard (Crustless Custard Cake)
This crustless custard cake is popular in northern and western France and so easy to make. Flaugnarde is differentiated from clafoutis by the type of fruit used. Traditional clafoutis uses only black cherries. All other fruit custard cakes are considered flaugnarde. (Recipe by Shawnie Kelley)
- Serves
- 6-8
Directions
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Preheat oven to 375F.
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Generously butter a 10-inch round or two-quart (deep) baking dish and sprinkle the bottom and sides with 1 tablespoon of sugar.
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In the bowl of an electric mixer fitted with the paddle attachment, mix the sugar, eggs and vanilla on medium until smooth, about 2-3 minutes. Scraping down sides when needed.
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On low speed, add flour and salt and blend until the batter comes together.
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Meanwhile, arrange the sliced peaches in a single layer, slightly fanned out, in the bottom of the baking dish. Hold back about 1/4 of the peaches for topping.
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Gently stir the berries into the batter.
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Pour the berry batter over the layer of peaches, then add additional peaches to the top of the mixture.
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Bake until the custard is just set, about 40 minutes.
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Check after 25 minutes and if looking browned at edges, cover with foil for last 10-15 minutes.
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Serve warm or at room temperature or cold.
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Dust with confectioners' sugar, and a dollop of crème fraiche.
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Seasonal Variations: replace fruit with 2 pears or 1½ apples (peeled, cored, sliced into thin wedges). Include one lemon’s zest with either of these variations.
From Shawnie's class “Recipes from the Norman Countryside”
