Chef John’s Peach Blackberry Flognarde

I used candied walnuts

Mine turned out more like a flan but I used a peach, black plum and blueberries, duck eggs instead of chicken, white flour instead of wheat, pure maple syrup instead of white sugar. I used baking powder and had to let it set up an extra day. It was perfect for summer and I’m making it again this week.

Okay, but not the best

Nice, light and fluffy breakfast option. I wasn’t expecting the egg to be so instrumental to the texture. Can’t pronounce this dish, but love it! Follow the proportions. I made it a second time with more thyme and more fruit, but it wasn’t as good that way. Works ok with fat-free milk.

I used huckleberries instead of blackberries, but they were frozen, which is probably why it turned out a little watery after it set. The thyme and black pepper were different in a dessert…not something I was fond of. I might try it without next time.

I made it in individual dishes … had some batter leftover as well as some sliced peaches … Used a slightly larger baking dish for the leftovers, using strawberries with the sliced peaches.

I made this tonight as a test-recipe for some company we’re having later in the week, and my husband and I loved the dessert. I used a fine-grated black pepper, but after re-watching the video, I think I used too much; will use the fresh grate next time, and just a couple turns. My only comment is that a quarter-inch ‘crust’ formed in the bottom of the dish, a very distinctive difference between that layer and the custard layer – I wondered if that’s how it should have been. It tasted great, and will make it again for our company, but curious if anyone had this result.

made this recipe tonight for friends and we all loved it. think it may be our new favorite and it was so easy. can’t wait to try it with other fruits.

Yummy! This is such a nice change from a “cobbler”. I also used a 9″ round casserole. I confess I didn’t wait for it to cool! Will definitely be making this again!

These flaugnardes are a hit no matter what fruit combination one uses. A clafoutis is only made with cherries. If any other fruit is used, it becomes a flaugnarde. The French pronunciation is “flown-yard.” There is no hard “g” sound in the word. As always, Chef John can provide a good recipe to widen one’s personal menu rotation.

I decided to try making this as an easy Thanksgiving dessert, since we were looking for a lower sugar option then straight pies and whatnot. I was surprised at how easy it was to make, and how tasty it came out. All of our guests really liked it too and were surprised when I told them it was only a few steps. Will make again for sure. I used a pint of frozen peach slices and thawed them a bit instead of fresh, it worked great.

Love this for breakfast, used a little less sugar. Made twice, once without peaches since I didn’t have any.

Great recipe! Swapped out cherries for raspberries and lemon zest for a wonderful summertime dessert!!

I’ve made this without peaches (because I didn’t have peaches at the time, just blackberries and raspberries). And no, I didn’t just make it because I wanted to say I was playing with flognardes (OKAY, THAT’S A BALD LIE, OF COURSE I DID). Anyway, the result was delicious. I can’t wait to actually make it with the peaches the way the recipe advises, now. If I find some fresh sprigs of tarragon or dill to arrange on top as decoration, I can even claim to have tried my hand at messing with a nine tailed flognarde! (I know, the correct pronunciation of “flognarde” doesn’t really work with the pun, but the temptation is there, nonetheless).

We now live and breathe flognarde. So good, the savory creaminess of the custard and the sweetness of the peaches and blackberries – keeper for sure!

Followed recipe 1st time straight up. Our pan was perhaps not flat enough, so it took a bit extra time in oven to set. I used dried thyme, ground a bit in a mortar & pestle, and the flavor was extraordinary. For my own tastes, next time I would sub fine ground white pepper, and less of it. I love blackberry flavor, but seeds bug me so perhaps I’d use blueberries instead, and a more wide shallow pan.

We made mini Flognardes to share with our friends. Nice and easy recipe, but we baked it a little long then called for. Also, I was expecting it to be sweeter than it was. Maybe a nice simple icing on top would do the trick?!

I cannot believe how good this was! And so easy. I reduced the sugar slightly because I prefer less sweet. The thyme and black pepper made this dessert spectacular.

I was looking for a good summer recipe and in Texas peaches and blackberries are in abundance. I love this recipe I did lower the sugar and I also strained the batter before pouring it in the dish. It made it come out light and fluffier than anticipated.

Served warm for breakfast with bacon. Very good. Used frozen peaches (thawed and drained well) as I didn’t have fresh and fresh blackberries. Very nice and light. Do not be afraid of the thyme and pepper. They added an interesting flavor profile that was very pleasant. Anxious to try with other fruit combinations.

Thanks to Chef John. A ten star desert.