Ingredients
- Fresh strawberries, hulled and halved: 1.5 cups
- Large eggs: 3
- Granulated sugar: 1/2 cup, plus 1-2 tablespoons for dusting
- All-purpose flour: 1/2 cup
- Whole milk: 1 cup
- alcohol-free vanilla extract: 1 teaspoon
- Unsalted butter: 1 tablespoon (for greasing)
- Pinch of salt: 1/4 teaspoon
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or similar-sized oven-safe dish with the unsalted butter. Arrange the hulled and halved strawberries evenly at the bottom of the prepared dish.
- Step 2: In a medium bowl, whisk together the large eggs and 1/2 cup granulated sugar until the mixture is light and frothy. Gradually whisk in the all-purpose flour and salt until the batter is smooth and free of lumps.
- Step 3: Slowly pour in the whole milk and vanilla bean paste into the egg-flour mixture, whisking continuously until the batter is smooth and well combined.
- Step 4: Carefully pour the prepared batter over the strawberries in the greased dish, ensuring the strawberries are mostly covered.
- Step 5: Bake for 35-45 minutes, or until the flaugnarde is puffed, golden brown around the edges, and set in the center (a skewer inserted into the center should come out mostly clean).
- Step 6: Remove the flaugnarde from the oven and let it cool slightly on a wire rack. Dust with an additional tablespoon or two of granulated sugar (or powdered sugar) just before serving warm or at room temperature.
Notes
- To keep your flaugnarde fresh, cover it tightly and store in the refrigerator for up to 2-3 days; it's still lovely chilled.
- If enjoying leftovers, warm individual slices gently in an oven at 300°F (150°C) for about 10-15 minutes to bring back that comforting warmth, or simply enjoy it cold straight from the fridge!
- Dusting with a little extra granulated or powdered sugar just before serving is a must, and for an extra touch of indulgence, try it with a dollop of freshly whipped cream or a scoop of vanilla ice cream.
- To achieve that signature silky-smooth texture, make sure you whisk the eggs and sugar until they're truly light and frothy, and then *gradually* incorporate the flour completely to avoid any lumps before adding the milk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the flaugnarde
- Calories: 272
- Sodium: 60mg
- Fat: 11.6g
- Saturated Fat: 6.3g
- Trans Fat: 0g
- Protein: 24g