Flaugnarde

A rustic French baked dessert from the Limousin region in which fruit such as apples, pears or plums is set in a smooth, custardy batter of eggs, flour, milk and sugar.

Flaugnarde: A round baked flaugnarde in a shallow ceramic dish, golden puffed custardy batter studded with finely chopped baked apple, lightly dusted with powdered sugar, one wedge
  • Traditional and regional desserts
  • France

Flaugnarde, also spelled flognarde, is a close cousin of clafoutis. A pourable batter of eggs, flour, milk and sugar is poured over fruit in a buttered dish and baked until puffed, golden and just set, with a soft, flan-like texture inside. The difference is the fruit: in Limousin tradition clafoutis is made with cherries, while flaugnarde uses other fruits, most often apples, pears or plums, and in winter sometimes prunes and walnuts.

Because the fruit changes with the season, there are many versions. Flaugnarde can be served warm or cold, eaten plain, dusted lightly with sugar, or caramelized on top in the oven. It is a simple, homey dessert closely tied to the countryside of Limousin and Haute-Correze.

Bake it at VanillaGoods

Related entries

Sources

Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.

  1. La Flognarde, Office de Tourisme Haute-Correze
  2. Francis Flognarde Clafoutis, Destination Limoges (Limoges tourist office)