Flognarde du Limousin is a simple country dessert of thin-sliced raw pears baked under a smooth egg-and-milk batter until it sets into a soft, flan-like pudding with golden, puffed edges. A splash of brandy and a dusting of powdered sugar are all it needs. Makes 8 servings in about 1 hr 55 min.
Prep20 min
Cook45 min
Cooling50 min
Total
1 hr 55 min
Servings
8
Ingredients
Adjust yield
servings
Scales from a half to a double batch; give a bigger batch a little more time.
3(150 g)eggs, large, room temperature
½ cup (90 g)granulated sugar
1 pinchsalt
¾ cup (100 g)all-purpose flour, sifted
2 cups (500 ml)whole milk, warmed until just hot to the touch
Heat the oven to 350°F (180°C). Brush the baking dish generously with a little extra melted butter.
Whisk the eggs, granulated sugar and salt in a large bowl until well blended. Whisk in the all-purpose flour until completely smooth.
Slowly whisk in the warm whole milk, then the 50 g melted butter, the cognac or pear brandy, if using, and the vanilla extract. The batter should be thin and silky. Let it rest for about 30 minutes while you prepare the fruit.
Arrange the firm-ripe pears in the buttered dish in an even layer, slightly overlapping.
Whisk the batter once more and pour it gently over the pears.
Bake until puffed, golden brown at the edges and set in the center, 40 to 45 minutes; the middle should jiggle only slightly and a knife inserted there should come out clean.
Cool for at least 20 minutes (it will settle as it cools), dust with the powdered sugar and serve warm or at room temperature, cut in wedges.
Tips
Slice the pears thin, about 1/4 inch (6 mm), so they cook through in the time the batter takes to set.
Very juicy pears release liquid; pat them dry on paper towels before arranging them.
For a lightly caramelized top, sprinkle 1 tbsp (12 g) granulated sugar over the flognarde for the last 5 minutes of baking.
Bake until the center is set (160°F / 71°C) and refrigerate leftovers.
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How long does it take to make flognarde du limousin (limousin pear batter pudding)?
Plan on 20 minutes of prep and 45 minutes of cooking, plus 50 minutes to rest. The recipe makes 8 servings.
How should I store flognarde du limousin (limousin pear batter pudding)?
Cover and refrigerate leftovers up to 2 days. Serve cold or rewarm at 325°F (160°C) for 10 minutes.
Can I make flognarde du limousin (limousin pear batter pudding) ahead?
It is at its best the day it is made; prepare it a few hours before serving.
Can I use a different form of vanilla?
Yes. This recipe uses 1 tsp vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.
The flognarde is a traditional specialty of the Limousin, especially Haute-Corrèze, where a plain batter of eggs, flour, milk and sugar is baked over raw seasonal fruit, most often apples or pears. Serve it with pear cider or a cup of Assam tea.
Variations
Apple flognarde: use 800 g Reinette or other tart apples, thinly sliced, instead of the pears; bake 45 to 50 minutes.
Small batch: halve the recipe (use 2 small eggs) in a 7-inch (18 cm) dish or four 8-oz (240 ml) ramekins; bake 25 to 30 minutes.
Cinnamon accent: whisk 1/2 tsp (1 g) ground cinnamon into the flour; bake time unchanged.
Prune and walnut winter version: replace the pears with 250 g pitted prunes soaked in hot tea for 15 minutes and 40 g chopped walnuts; bake 35 to 40 minutes.
Estimated · per serving
Nutrition
Per serving = 1 of 8 servings this recipe makes.
272Calories / serving
9.2gFat
40.6gCarbs
6.1gProtein
26.0gSugar
Whole recipe (8 servings):
~2176 cal ·
74g fat ·
325g carbs ·
49g protein ·
208g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
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