A flognarde is fruit with custard that’s baked until it puffs up like a soufflé. I like to think of it as a cross between pudding and a cake. It can be served warm or at room temperature, and is a great light dessert.
- 5 tablespoons flour
- 4 tablespoons granulated sugar
- 2/3 cup milk
- zest of an orange
- 1 teaspoon vanilla
- 4 large eggs
- 3 apples, peeled, and cut into wedges
- 3 tablespoons butter, cut into cubes – plus more to grease the pan
- confectioner’s sugar
1. Preheat oven to 400º. Grease a 10″ cast iron skillet.
2. In a medium sized bowl, combine flour, sugar, milk, orange zest, and vanilla. Add the eggs, and beat briskly with a whisk. Pour into pan, arrange the apples, and dot with butter.
3. Bake for 30 to 40 minutes, until the custard rises and is golden brown around the edges.
Adapted from Anthology Magazine.