If you ask me to say flaugnarde, I’d prolly be biting my tongue…..Soooooooo, basically I made something I can’t even pronounce well. Such is life. Flaugnarde is exactly like a clafoutis (that one I can pronounce) except that clafoutis is strictly made with cherries while the use of any other fruit in this custard-like, flan-like, cake-like concoction puts it into the flaugnarde category. Check Wikipedia for lots more information. I first saw this dessert HERE and with fresh raspberries on hand I decided to make it because look at it – it’s soooo tempting. I pulled up the recipe and….let’s just say the ingredient list wasn’t up my alley because I didn’t even have the first two ingredients on the list. I began to search the web and found this wonderful recipe that I altered. Results? Amazingness! That’s a word, right?
1/2 cup all-purpose flour (I used whole wheat pastry flour)
1/3 cup plus 2 tablespoons sugar
2 tbsp Amaretto liqueur
3 large eggs
3 tbsp unsalted butter, melted
Finely grated zest of 1 lemon
1/2 cup heavy cream
2 cups raspberries
Confectioners’ sugar, for dusting
1. Preheat the oven to 350°. Butter a 9-inch gratin dish. In a bowl, whisk the flour, sugar and a pinch of salt. Whisk in the eggs, butter and lemon zest until smooth. Add the milk and Amaretto liqueur and whisk until light and very smooth, about 3 minutes. Pour the batter into the gratin dish and top with the raspberries.
2. Bake for about 30 minutes, until the flaugnarde is set and golden. Top with sliced almonds and sprinkled powdered sugar if you wish.
Bye For Now…..