The flognarde pear is like a clafoutis but prepared with pears or apples is called flognarde is typical of the area Limousin in central France . Is like a custard or clotted cream can be prepared with other fruits which can not be too runny.
is usually prepared in a ceramic baking pan round but I prefer to do it individually. INGREDIENTS
- 3 or 4 pears conference
- 4 eggs 125 gr.
- sugar 200 ml cream (you can use milk)
- 50 ml.
- milk 1 pkg. vanilla sugar or 2 teaspoons vanilla extract 1 pinch
- salt 60 gr. pastry flour (if you have used cornstarch 80 gr. of flour)
- 20 gr.
- cornstarch 50 gr. butter PREPARATION
Peel pears and cut them into wedges or thin or fat, grease the pan or pans with a little butter and arrange the pear well disposed in the mold.
Beat eggs in a bowl with sugar and vanilla. Add the cream and milk, mix well.
now Add flour, cornstarch and pinch of salt, mix well to avoid lumps.
mold is put in the whipped cream into the pear where we have arranged, carefully, you will see that the fruit floats but nothing happens and scatter bits of butter on top.
that we will cook in the oven preheated to 170 degrees and bake about 40 minutes or so, until you see is gold and that has curdled.
Cool and when the fences to serve sprinkle with powdered sugar.
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