Flognarde aux pommes

Name: Flognarde aux pommes
Total time: 50 min
Yield: Serves 6
Cuisine: Limousin
Ingredients: 4 reinette apples (600 g / 1⅓ lb), thinly sliced; 100 g (¾ cup + 1 tbsp) all-purpose flour; 80 g (⅓ cup) granulated sugar; 4 whole eggs; 500 ml (2 cups) whole milk; 30 g (1 oz) salted butter; 1 packet vanilla sugar (7.5 g / 2 tsp); 1 tablespoon amber rum

Limousin apple flognarde (baked custard)

⏱ 50 minServes 6Easy320 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

4Reinette apples600 g / 1⅓ lb), thinly sliced
100 g (3½ oz)all-purpose flour
80 g (3 oz)superfine sugar
4whole eggs
500 ml (2 cups)whole milk
30 g (1 oz)salted butter
1 packetvanilla sugar7.5 g
1 tbspamber rum

4 Reinette apples 600 g / 1⅓ lb), thinly sliced
100 g (3½ oz) all-purpose flour
80 g (3 oz) superfine sugar
4 whole eggs
500 ml (2 cups) whole milk
30 g (1 oz) salted butter
1 packet vanilla sugar 7.5 g
1 tbsp amber rum

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 baking dish (30 × 20 cm / 12 × 8 in)

1 bowl (24 cm / 9½ in) for the batter

1 flexible whisk (25 cm / 10 in)

03 — Method

Preheat the oven to 180°C (350°F). Butter the baking dish generously and arrange the apple slices in an even rosette.
Whisk the eggs with the sugar and vanilla sugar for 2 minutes until pale and frothy.
Whisk in the sifted flour, then gradually add the milk and rum to a smooth, runny batter like crêpe batter.
Pour the batter gently over the apples, letting it run off a spoon, and dot with butter.
Bake for 40 minutes at 180°C (350°F) until puffed and golden; the center should be set but still slightly wobbly.
Let cool for 15 minutes before serving. It will sink as it cools — that's normal.