Blueberry Lemon Flognarde

Perfect Pairing:  Brulee Dishes from World Market

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

Printable Recipe

Ingredients:

·         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

Directions:

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.

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