Chef John’s Peach Blackberry Flognarde

  4.5 – 33 reviews  • French

Cornbread made with corn is amazing!

Prep Time: 15 mins
Cook Time: 45 mins
Additional Time: 30 mins
Total Time: 1 hr 30 mins
Servings: 8
Yield: 1 flognarde

Ingredients

  1. 1 ¼ cups milk
  2. ⅔ cup white sugar
  3. ½ cup whole wheat flour
  4. 3 eggs
  5. ½ teaspoon vanilla extract
  6. ½ teaspoon fresh thyme leaves
  7. ¼ teaspoon ground black pepper
  8. 1 pinch salt
  9. 1 pint fresh blackberries
  10. 1 fresh peach, sliced

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Butter a casserole dish.
  2. Whisk milk, sugar, and flour together in a large bowl. Add eggs, vanilla extract, thyme leaves, black pepper, and salt; whisk until batter is smooth.
  3. Spread blackberries and peach slices out in the prepared casserole dish. Pour batter over the top.
  4. Bake in the preheated oven until fruit is hot and batter is set, about 45 minutes. Cool completely.

Nutrition Facts

Calories 155 kcal
Carbohydrate 28 g
Cholesterol 73 mg
Dietary Fiber 3 g
Protein 5 g
Saturated Fat 1 g
Sodium 63 mg
Sugars 21 g
Fat 3 g
Unsaturated Fat 0 g

Reviews

Heather Moore
I used candied walnuts
Dustin Rodriguez
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.
Lisa Gonzalez
Okay, but not the best
Sean Sandoval
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.
Kristen Thompson
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.
James Anderson
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.
Richard Livingston
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.
Jenna Davidson
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.
Anthony Newton
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!
Timothy Adams
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.
Jonathan Chavez
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.
Edward Wu
Love this for breakfast, used a little less sugar. Made twice, once without peaches since I didn’t have any.
Joshua Smith
Great recipe! Swapped out cherries for raspberries and lemon zest for a wonderful summertime dessert!!
Katie Marks
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).
Stephen Norris
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!
Lindsey Durham
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.
Cassie Gill
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?!
Rebecca Singleton
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.
Caroline Wallace
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.
Brent Simpson
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.
Alexander Barber
Thanks to Chef John. A ten star desert.

 

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