Delicious Strawberry Flaugnarde
A simple and elegant French baked custard dessert featuring fresh strawberries in a creamy, tender batter. Perfect for a quick, comforting treat with a balance of fresh fruit and custard.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: French
Ingredients
Scale
- 2 cups fresh strawberries (about 300g), hulled and halved or quartered
- 1 cup all-purpose flour (120g)
- ½ cup granulated sugar (100g)
- 3 large eggs, room temperature
- 1 cup whole milk (240ml)
- ½ cup heavy cream (120ml)
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon (optional)
- Pinch of salt
- 1 tablespoon unsalted butter, for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C).
- Butter the baking dish generously, coating every corner to prevent sticking.
- Prepare the strawberries by washing, hulling, and cutting them into halves or quarters depending on their size. Set aside.
- In a large mixing bowl, whisk together the eggs and sugar until pale and slightly frothy, about 2-3 minutes.
- Add the milk, heavy cream, vanilla extract, and a pinch of salt, then whisk again until fully combined and smooth.
- Gradually sift in the flour and cinnamon, stirring gently with a spatula or whisk to avoid lumps. The batter will be somewhat thin but creamy.
- Fold in the prepared strawberries carefully, making sure they’re evenly distributed but not crushed.
- Pour the batter into the greased baking dish, smoothing the top lightly with a spatula so the berries peek through the surface.
- Bake for 35-40 minutes or until the flaugnarde is golden around the edges and set in the center. A gentle jiggle is okay, but it shouldn’t be liquidy.
- Remove from oven and let cool on a rack for at least 15 minutes before serving.
Notes
If the top browns too quickly, tent with foil after 20 minutes to avoid burning. Serve warm or at room temperature for best texture and flavor. For a gluten-free version, substitute almond flour for all-purpose flour. For dairy-free, use almond or oat milk and coconut cream instead of milk and heavy cream. Avoid overmixing after adding flour to keep the batter tender.
Nutrition
- Serving Size: About 1/6th of the r
- Calories: 220
- Sugar: 15
- Fat: 12
- Carbohydrates: 22
- Fiber: 2
- Protein: 7
Keywords: strawberry flaugnarde, custard dessert, baked custard, creamy dessert, easy strawberry dessert, French dessert, berry dessert