WASHINGTON — I love puttering around the kitchen and trying new recipes. It’s made even more fun by my many kitchen gadgets. I have a thing for gadgets, kitchen or otherwise.
Apparently the apple didn’t fall far from the tree. I’m not sure where she stands on the gadget issue, but my daughter, Carrie, also enjoys trying new recipes. Recently, she saw an article on French desserts for summer and decided to try one. When she called to tell me she made a flaugnarde to bring on her last visit, I had to ask her several times to repeat herself.
French is not my language. Quesadilla I can spell — and pronounce! (And eat!!) Same with lasagna! But I still have no idea how to pronounce flaugnarde. I’m not sure Carrie knew how to pronounce it since French is not her language, either. I thought she said something like “fluh-BARD,” so that’s what I called it for three or four days.
Turns out she never corrected me because she thought it was funny when I said it! Fortunately — or maybe unfortunately — I didn’t have the same trouble eating it as I had pronouncing it.
Carrie said flaugnarde is now going to be her go-to recipe when she has to take a dish somewhere. She said it’s easy to make and most of the ingredients are ones she generally has around the house.
Flaugnarde is defined as a flan-like baked French dessert. Fruit is arranged in a buttered dish and covered with batter. It’s made with apples, peaches, plums, and other fruits. It can be served warm or cold.
Clafoutis is a similar French dessert made with black cherries. Carrie actually used a raspberry clafoutis recipe, as it turns out, and substituted blueberries. It was amazing! Below is the recipe she used and a peach flaugnarde recipe. Use your fruit of choice and enjoy!
2 ripe peaches, skin removed and cut in wedges
4 tablespoons unsalted butter (half a stick), melted
4 large eggs
1 cup flour
1 cup milk
1/2 cup sugar
2 teaspoons pure vanilla extract
1 tablespoon vanilla sugar for the top (If you don’t have vanilla sugar you can use regular or powder sugar.)
Wash peaches, remove skin and cut into wedges. (A recommended way to remove skin from peaches is by blanching: Bring pot of water to boil. Reduce heat and drop in peaches for 30 seconds. Transfer peaches to bowl with ice-cold water and shock for 30 seconds. Skin should basically wipe off.) Generously butter 9- or 10-inch pie dish. Lay peaches on bottom. Set aside.
Preheat oven to 375F.
In large bowl, beat eggs. Add sugar and vanilla extract. Mix well. Add melted butter. Cream everything together. Add cup of flour, mixing constantly. When batter is smooth, add cup of milk and mix. Pour batter over peaches in pie dish.
Bake flaugnarde about 40 minutes, until golden brown and set in center. When peach flaugnarde is out of oven, sprinkle with vanilla sugar (or regular or powder sugar) right away. Let sit about 15 minutes or so before serving.
1/2 cup all-purpose flour
1/4 cup plus 2 tablespoons sugar
3 large eggs
3 tablespoons unsalted butter, melted
Finely grated zest of 1 lemon
1/4 cup plus 2 tablespoons milk
1 1/2 pints raspberries (3 cups)
Confectioners sugar for dusting
Preheat oven to 350F. Butter 9-inch gratin dish.
In bowl, whisk flour, sugar and pinch of salt. Whisk in eggs, butter and lemon zest until smooth. Add milk and whisk until light and very smooth, about 3 minutes. Pour batter into gratin dish and top with raspberries.
Bake about 30 minutes, until clafoutis is set and golden. Cool slightly and dust with confectioners sugar. Cut into wedges and serve.