{"id":1165,"date":"2022-12-21T01:14:09","date_gmt":"2022-12-21T01:14:09","guid":{"rendered":"https:\/\/cookingtimes.net\/?p=1165"},"modified":"2022-12-22T02:16:36","modified_gmt":"2022-12-22T02:16:36","slug":"flaugnarde-of-mixed-berries","status":"publish","type":"post","link":"https:\/\/cookingtimes.net\/index.php\/2022\/12\/21\/flaugnarde-of-mixed-berries\/","title":{"rendered":"FLAUGNARDE OF MIXED BERRIES"},"content":{"rendered":"\n<p>This warm berry custard called a Flaugnarde may sound fancy, but you won\u2019t believe how easy it is to whip up! A flaugnarde&nbsp;is a rustic&nbsp;French custard-like dessert that is made with eggs, milk, and fruit and then dusted with powdered sugar and eaten warm.&nbsp;Because this recipe is more of a custard, using whole eggs is a must.&nbsp;You can make this dessert with fresh berries, plums, or even peaches.<\/p>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-light-green-cyan-background-color has-background wp-element-button\">Prep time:<\/a><\/div>\n\n\n\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-black-color has-white-background-color has-text-color has-background wp-element-button\">10 minutes<\/a><\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-light-green-cyan-background-color has-background wp-element-button\">Cooking time:<\/a><\/div>\n\n\n\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-black-color has-white-background-color has-text-color has-background wp-element-button\">50-60 minutes<\/a><\/div>\n<\/div>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"855\" src=\"https:\/\/cookingtimes.net\/wp-content\/uploads\/2022\/12\/IMG_2313-1024x855.jpg\" alt=\"\" class=\"wp-image-1203\" srcset=\"https:\/\/cookingtimes.net\/wp-content\/uploads\/2022\/12\/IMG_2313-1024x855.jpg 1024w, https:\/\/cookingtimes.net\/wp-content\/uploads\/2022\/12\/IMG_2313-300x250.jpg 300w, https:\/\/cookingtimes.net\/wp-content\/uploads\/2022\/12\/IMG_2313-768x641.jpg 768w, https:\/\/cookingtimes.net\/wp-content\/uploads\/2022\/12\/IMG_2313-1536x1282.jpg 1536w, https:\/\/cookingtimes.net\/wp-content\/uploads\/2022\/12\/IMG_2313-2048x1709.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">(copyright: www.cookingtimes.net)<\/figcaption><\/figure>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-luminous-vivid-amber-background-color has-background wp-element-button\">Ingredients<\/a><\/div>\n<\/div>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 1\/2&nbsp;cups&nbsp;mixed fresh berries,&nbsp;such as blueberries and raspberries<\/li>\n\n\n\n<li>3 large eggs<\/li>\n\n\n\n<li>7&nbsp;tbsp&nbsp;light agave nectar,&nbsp;or sugar<\/li>\n\n\n\n<li>1\/2&nbsp;cup&nbsp;unbleached all-purpose flour,&nbsp;sifted<\/li>\n\n\n\n<li>1\/8&nbsp;tsp&nbsp;salt<\/li>\n\n\n\n<li>1&nbsp;cup&nbsp;1% milk<\/li>\n\n\n\n<li>2&nbsp;tsp&nbsp;vanilla extract<\/li>\n\n\n\n<li>powdered sugar for dusting<\/li>\n\n\n\n<li>baking spray<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"618\" height=\"1024\" src=\"https:\/\/cookingtimes.net\/wp-content\/uploads\/2022\/12\/IMG_2314-618x1024.jpg\" alt=\"\" class=\"wp-image-1173\" srcset=\"https:\/\/cookingtimes.net\/wp-content\/uploads\/2022\/12\/IMG_2314-618x1024.jpg 618w, https:\/\/cookingtimes.net\/wp-content\/uploads\/2022\/12\/IMG_2314-181x300.jpg 181w, https:\/\/cookingtimes.net\/wp-content\/uploads\/2022\/12\/IMG_2314-768x1272.jpg 768w, https:\/\/cookingtimes.net\/wp-content\/uploads\/2022\/12\/IMG_2314-927x1536.jpg 927w, https:\/\/cookingtimes.net\/wp-content\/uploads\/2022\/12\/IMG_2314-1236x2048.jpg 1236w, https:\/\/cookingtimes.net\/wp-content\/uploads\/2022\/12\/IMG_2314-scaled.jpg 1545w\" sizes=\"auto, (max-width: 618px) 100vw, 618px\" \/><figcaption class=\"wp-element-caption\">(copyright: www.cookingtimes.net)<\/figcaption><\/figure>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-luminous-vivid-amber-background-color has-background wp-element-button\">Instructions<\/a><\/div>\n<\/div>\n\n\n\n<p>1.  Preheat the oven to 350F\u00b0.<\/p>\n\n\n\n<p>2. Lightly spray a baking dish with baking spray and dust with a little flour. Toss in the berries.<\/p>\n\n\n\n<p>3. Whisk the eggs, agave, salt, and flour together in a large bowl until smooth. Add the milk and vanilla extract. Whisk until smooth then pour into the baking dish.<\/p>\n\n\n\n<p>4. Bake for 50 &#8211; 55 minutes or until lightly browned and a toothpick inserted into the center comes out clean.<\/p>\n\n\n\n<p>5. When you pull it put of the oven it will wiggle a bit which is completely normal. Cool on a wire rack. The flaugnarde will have puffed up a bit and will deflate while cooling.<\/p>\n\n\n\n<p>6. When cool, dust with powdered sugar and serve.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/cookingtimes.net\/wp-content\/uploads\/2022\/12\/IMG_2324-scaled-e1671585497358-768x1024.jpg\" alt=\"\" class=\"wp-image-1172\"\/><figcaption class=\"wp-element-caption\">(copyright: www.cookingtimes.net)<\/figcaption><\/figure>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-luminous-vivid-amber-background-color has-background wp-element-button\">Tips:<\/a><\/div>\n<\/div>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Feel free to use just one type of berry instead of a mix.<\/li>\n\n\n\n<li>Sub in frozen berries if fresh aren\u2019t in season. Defrost and drain the frozen berries before use.<\/li>\n\n\n\n<li>If you\u2019re not a fan of berries, you could use another fruit like peaches, apples, or plums. I found blackberries a bit bitter. <\/li>\n\n\n\n<li>Swap the berries for cherries to make a clafoutis.&nbsp;<\/li>\n\n\n\n<li>Serve with a small scoop of vanilla ice cream or frozen yogurt.<\/li>\n\n\n\n<li>You can use an oval baking dish, but a 7 x 11 or 9 x 9 dish should work. You may need to adjust the baking time.<\/li>\n\n\n\n<li>For individual portions, bake the custard in ramekins for easy portion control.<\/li>\n\n\n\n<li>Refrigerate leftovers for up to three days.<\/li>\n\n\n\n<li><a rel=\"noreferrer noopener\" href=\"https:\/\/pinterest.com\/pin\/create\/bookmarklet\/?media=https%3A%2F%2Fwww.skinnytaste.com%2Fwp-content%2Fuploads%2F2011%2F08%2FFlaugnarde-of-Mixed-Berries-Clafoutis-5.jpg&amp;url=https%3A%2F%2Fwww.skinnytaste.com%2Fflaugnarde-of-mixed-berries-clafoutis%2F&amp;is_video=false&amp;description=This%20warm%20berry%20custard%20called%20a%20Flaugnarde%2C%20similar%20to%20clafoutis%2C%20may%20sound%20fancy%2C%20but%20you%20won%E2%80%99t%20believe%20how%20easy%20it%20is%20to%20whip%20up!%20%23custard%20\" target=\"_blank\"><\/a><a href=\"https:\/\/www.skinnytaste.com\/triple-berry-smoothie\/\"><\/a>You can mix the \u201cbatter\u201d a couple of hours ahead and stored in the fridge so that when the guests arrive, you can just pour it into the prepared pan with the berries and baked.&nbsp;<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>This warm berry custard is easy to make and tastes delicious!<\/p>\n","protected":false},"author":1,"featured_media":1178,"comment_status":"open","ping_status":"open","sticky":true,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,140],"tags":[141,4],"class_list":["post-1165","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dessert","category-french","tag-berries","tag-dessert"],"_links":{"self":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/1165","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/comments?post=1165"}],"version-history":[{"count":14,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/1165\/revisions"}],"predecessor-version":[{"id":1205,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/1165\/revisions\/1205"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/media\/1178"}],"wp:attachment":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/media?parent=1165"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/categories?post=1165"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/tags?post=1165"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}