Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 4 eggs
- 1 1/2 cups milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 cup unsalted butter, melted
- 1 pound fresh apricots, pitted and sliced
- Powdered sugar, for dusting
Special Equipment Needed:
- 9-inch pie dish
- Mixing bowls
- Whisk
- Blender or food processor
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, whisk together the flour, sugar, and salt.
3. In a blender or food processor, blend the eggs, milk, vanilla extract, almond extract, and melted butter until smooth.
4. Add the wet ingredients to the dry ingredients and whisk until well combined.
5. Arrange the sliced apricots in the bottom of the pie dish.
6. Pour the batter over the apricots.
7. Bake for 35-40 minutes, or until the flaugnarde is golden brown and set.
8. Let cool for 10 minutes before dusting with powdered sugar.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 225
Fat per serving: 8g
Carbohydrates per serving: 32g
Protein per serving: 7g
Substitutions for ingredients:
- You can use any stone fruit in place of apricots, such as peaches, plums, or cherries.
- You can use almond milk or coconut milk in place of regular milk for a dairy-free version.
Variations:
- Add a tablespoon of orange zest to the batter for a citrusy twist.
- Top the flaugnarde with whipped cream or vanilla ice cream.
- Use a combination of different fruits for a colorful and flavorful dessert.
Tips and Tricks:
- Make sure to let the flaugnarde cool for a few minutes before dusting with powdered sugar to prevent it from melting.
- To make the flaugnarde extra fluffy, let the batter rest in the fridge for 30 minutes before baking.
- If the apricots are very ripe and juicy, you can sprinkle a tablespoon of cornstarch over them before adding the batter to prevent the flaugnarde from becoming too watery.
Storage Instructions:
- Store leftover flaugnarde in an airtight container in the fridge for up to 3 days.
Reheating Instructions:
- To reheat, place the flaugnarde in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve the flaugnarde warm with a dollop of whipped cream or a scoop of vanilla ice cream.
- Dust the flaugnarde with powdered sugar in a decorative pattern using a stencil.
Garnishes:
- Fresh mint leaves
- Sliced almonds
- Apricot slices
Pairings:
- A glass of sweet dessert wine, such as Moscato or Sauternes.
Suggested Side Dishes:
- A simple green salad with a vinaigrette dressing.
Troubleshooting Advice:
- If the flaugnarde is not setting in the middle, bake for an additional 5-10 minutes until fully cooked.
- If the edges of the flaugnarde are browning too quickly, cover with foil and continue baking.
Food Safety Advice:
- Make sure to wash and dry the apricots thoroughly before slicing.
- Store leftovers in the fridge and consume within 3 days.
Food History:
- Flaugnarde is a traditional French dessert that originated in the Limousin region. It is similar to a clafoutis, but made with a batter that is more custard-like.
Flavor Profiles:
- The flaugnarde has a sweet and slightly tangy flavor from the apricots, with hints of vanilla and almond.
Serving Suggestions:
- Serve the flaugnarde warm or at room temperature as a dessert or brunch dish.
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Region: French