When Loreto, author of Sabores de Colores , presented me with the recipe that you find here today, she told me "Claudia, go ahead and prepare it because it is super-yummy!". After seeing it, I did not doubt his words, because with the photos it is already clear that it is a recipe that without a doubt we should all try. I have already done it, and I confirm that you are absolutely right!

In the photo, a knife with a Pallarès boxwood handle , and a corrugated ceramic mold by Emile Henry

Flaugnarde is a typical French recipe from the Limousin region, one could say that it is like clafoutis with fruits other than cherries. It seems that the name clafoutis is only for cherries, although we use it for various combinations...

So today we are going to make room for the flaugnarde, this time with raspberries and nectarines, summer fruits that are at their best and that combine deliciously, offering us a truly delicious dessert, not excessively sweet and with a refreshing acid touch. And if we also prepare it in one of Emile Henry's ceramic molds , we will achieve perfect cooking and a presentation of ten, so one could almost say that from the oven to the table.

At home we really like to prepare these types of recipes, and many others, in the variety of molds that the brand offers us , because in addition to being great for baking, they are ideal for presenting. Or won't you tell me that you don't love them to present a salad, a pasta or a stew on the table?

Ingredients for 6 people)

  • 3 nectarines cut into slices
  • 150 g raspberries
  • 1 lime (juice and zest)
  • 100 gr sugar + 2 tablespoons
  • 1 teaspoon vanilla essence
  • 4 eggs
  • 150ml whole milk
  • 150ml cream
  • 100 gr sifted flour
  • 1 pinch salt
  • Butter for the mold
  • Icing sugar to decorate

In the photo, Emile Henry ceramic mortar , and Emile Henry corrugated ceramic mold


1. Preheat the oven to 175º C.

2. Grease the Emile Henry ceramic mold with butter and sprinkle it with one of the tablespoons of sugar. We booked.

3. In a large bowl, place the sliced ​​nectarines, the raspberries, the zest, the lime juice and a tablespoon of sugar. Mix carefully so as not to break the raspberries and let marinate for a few minutes while you prepare the cream.

4. For the cream we simply have the eggs, the 100 grams of sugar, the essence of vanilla, the flour, the cream, the milk and the pinch of salt in the blender glass . We beat until we get a uniform cream.

5. Once the cream is ready, we distribute the fruit in the mold and cover it with the cream.

6. Finally, we bake for 40-50 minutes or until the cream is completely curdled, we can check it by clicking in the center with a toothpick to see if it comes out clean.

7. Once the flaugnarde has set, remove it from the oven, let it cool for a few minutes and sprinkle it with icing sugar.

Flaugnarde, like clafoutis, can be served cold or warm, whatever you like!


María Luisa said:

Hola. Puede ser nata de cocinar o tiene que ser con porcentaje más alto de materia grasa?. Gracias!

SARA said:

La nata se puede sustituir por algo??? Ahora mismo un familiar no puede tomarla… la leche podría ser desnatada?

Claudia said:

HOla Mª José, la nata líquida ;)


La pizca justa said:

Hola! La nata tiene que estar líquida o montada? Con lo que me gustan las nectarinas, me apunto la receta!

Mjosé (lapizcajusta.es)

Claudia said:

Hola Teresa, a por ella, sin duda ;) Está deliciosa! Saludos, Claudia

Claudia said:

Hola Marga, súper contenta de escuchar que fue tal éxito!! Muchas gracias por tu comentario, un saludo! Claudia

Marga said:

Riquísimo. Tuvimos una comida de amigas y éste fue el postre. Espectacular.

Teresa said:

Tiene que estar delicioso, las imágenes lo dicen todo!!! Tengo que probarlo!!!

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