This traditional French dessert highlights the luscious flavours of your favourite summer stone fruits, marrying them with vanilla, white pepper, nutmeg, ginger and cloves in a light, creamy flan.
Ingredients
Butter (for greasing skillet or pie in)
10 apricots (or other seasonal stone fruit), halved, stones removed
Grease an ovenproof skillet or pie tin (approx. 22cm diameter) with some unmelted butter.
Place the halved apricots in the tin, cut side up.
Use a blender or hand mixer to combine all batter ingredients until silky and smooth.
Strain this mixture through a fine-mesh sieve, then pour over the apricots.
To cook
Place in the oven and bake for 35 minutes.
Prepare the spice glaze. In a medium bowl, combine Quatre Epices, Vanilla Bean Sugar and melted butter to form a thick paste; the sugar should still have some crunch to it.
After 35 minutes of baking, remove Flaugnardefrom the oven; gently spread the glaze over the top with a pastry brush.
Bake for a further 5-10 minutes, until the top is golden and a cake tester inserted to the middle comes out clean.
Rest for 15 minutes before serving. The flaugnarde will deflate a little during this time.
Serve warm, with whipped cream if desired.
1 comment
23 Jul 2022Alexandra Millsom
Delicious! Custardy and sweet with a lingering slice from the white pepper. My father in law, who doesn’t usually eat dessert at all, had seconds.
I used apples because that is what we had on hand, and reduced the sugar to 2/3 cup. If spice isn’t your thing you might like to reduce the amount of quatre epices as well, or halve it with cinnamon.
1 comment
Delicious! Custardy and sweet with a lingering slice from the white pepper. My father in law, who doesn’t usually eat dessert at all, had seconds.
I used apples because that is what we had on hand, and reduced the sugar to 2/3 cup. If spice isn’t your thing you might like to reduce the amount of quatre epices as well, or halve it with cinnamon.