While name of this dish is a little strange, don’t let that deter you, it is really simple to make. A flognarde is a French dessert, which is basically a clafoutis that is made with a fruit other than cherries. The texture is a cross between flan and custard. The lemon and blueberries add a bright flavor and pair nicely with a dollop of whipped cream on top. You can make this recipe in a 9 inch pie plate or you can split it into 5 or 6 ramekins. It is great warm or chilled. I would recommend putting a cookie sheet underneath the baking dishes because there may be some spillover… as you can see in my photo. Oops. I think it adds character!
The Perfect Pairing for this dessert are brulee dishes that are available at World Market. I had always wanted a set of these dishes but it seemed like an unnecessary expense. One day while strolling around World Market I noticed that they were under $3 each. Now, that is a steal. They are oven safe and dishwasher friendly. I don’t have any plans to make crème brulee in them because that would mean I need a kitchen torch… probably another unnecessary expense, but I don’t think I will have any trouble putting these cute dishes to good use!
Blueberry Lemon Flognarde
Adapted by Lindsay at Perfecting the Pairing from The Fresh Fridge
· 6 Tb sugar, divided
· ¾ cup fresh blueberries (one container)
· 3 eggs
· 1 1/3 cup milk
· 2/3 cup flour
· Zest of one lemon
· 2 tsp vanilla
· ½ tsp cinnamon
· Pinch of salt
Preheat oven to 375 degrees F. Grease a 9 inch pie pan or 5 or 6 ramekins. Sprinkle 1 Tb of sugar in the pie plate or split it across the ramekins. Arrange the blueberries in the dish(es) and sprinkly 2 more Tb of sugar over the berries. In the bowl of a food process combine the remaining 3 Tb of sugar, eggs, milk, flour, zest, vanilla , cinnamon and salt. Process until smooth. Evenly distribute the batter over the berries.
Bake for 45-55 minutes or until firm and lightly browned. Let stand for at least 5 minutes before serving.