Home > Dessert > Of Clafoutis and Flaugnarde

Of Clafoutis and Flaugnarde

To be completely honest with you, both of these words “clafoutis” and “flaugnarde” are very alien to me. But i’ve seen them around the web, to know that they are baked custards with various fruits in them.

The more common of the two, is the cherry clafoutis. The term “clafoutis” is exclusive to this French dessert only when the fruit contained in it are cherries.

This guy here for example is a cherry clafoutis, and traditionally the cherries are submerged into the custard batter whole, with pits and all. The pits are supposed to impart a stronger cherry flavour into the batter.

Also, traditionally, this dish is served with a generous sift of icing sugar, yeah, i got no prob with that.

So what about flaugnarde?

Flaugnarde is the name used when the fruits used in this dessert are NOT cherries,

This guy here for example is a blueberry flaugnarde. They are still of the same flan batter though, just different fruits, and different names.

and, let’s not forget the signature icing sugar dusting 😛


So what’s the verdict on Clafoutis and Flaugnarde? or of cherries and blueberries?

Well, truthfully, i have never tasted this dessert before, and i don’t know exactly how they are supposed to taste.

But i think i might have overbaked mine, cause mine were like pancakes, the custard was too set and there was nothing soft and custardy about this dessert.

But then again, that might be how this dessert is supposed to be. That they are firm and are able to be cut through cleanly, cause after all, unlike flan, there is flour within the recipe.


Cherry Clafoutis

Recipe taken from Wendyinkk

65gm whipping cream
35gm milk
½ empty vanilla pod (I always keep the scraped pods for times where only a little bit of vanilla is needed), or use 1/8 of a unscraped pod
17gm or 1 ½ Tbsp sugar
1 egg
23gm or 3 Tbsp all purpose flour (sift before measure)
1 tsp Grand Marnier or Kirsch(optional)
A few fresh cherries, pitted or unpitted.
Icing sugar for dusting

1. Preheat oven to 160/180C
2. Heat milk, cream and empty vanilla pod into a small saucepan and bring to boil on the lowest heat. Put in sugar to melt. Set it aside to cool down.
3. Meanwhile, beat the egg in a bowl.
4. Fish out the vanilla pods and pour the cream mixture into the egg. Whisk to combine.
5. Put in flour and whisk to combine.
6. Put in liquer and stir.
7. Pour into a shallow baking dish. (no need to grease, it comes off nicely)
8. Put in pitted cherries and bake for 30 minutes until surface of the clafoutis is golden.
9. Dust with icing sugar.






  1. February 17, 2011 at 2:32 pm

    I appreciate the clarification between clafoutis and flaugnarde…I learned something new! 🙂 Your clafoutis looks wonderful!

  2. February 17, 2011 at 4:56 pm

    I did not know of either the clafoutis nor the flaugnarde 🙂 I learned something new today! Looks absolutely delicious! I think I would want to try the clafoutis!

  3. February 17, 2011 at 8:27 pm

    I’ve never had any before, but I think I’ll prefer the blueberry version. Cooked cherries taste like cough syrup to me.

  4. February 18, 2011 at 8:23 am

    I had no idea there was a difference in names. I’ve learned something new from your post. But, no matter what they’re called, they both look delicious.

  5. February 18, 2011 at 9:30 am

    gorgeous photos! I wouldn’t mind one of these for dessert right now!

  6. February 18, 2011 at 5:22 pm

    Both of these look delicious. I’m a flognarde kind of gal :-). I hope you have a great day. Blessings…Mary

  7. Nina
    February 19, 2011 at 5:52 am

    What a wonderful post! Love learning something new! They both look so delicious…nicely done 🙂

  8. February 20, 2011 at 6:37 pm

    These look wonderful. Your photos are absolutely gorgeous! Plus, I learned something new (the difference between clafoutis and flaugnarde). Thanks!

  9. February 20, 2011 at 7:25 pm

    Wow, these are beautiful. Great job, you’re very talented!

  10. February 20, 2011 at 11:59 pm

    I never knew the difference between the two – thanks for explaining it! This looks delicious!

  11. February 21, 2011 at 2:53 am

    Oh that looks yummy! Yout photography is gorgeous, too!

  12. February 23, 2011 at 4:16 am

    I didn’t know it was no longer a clafoutis if cherries aren’t involved. Interesting. If you ever wish to try them again, I’d recommend the recipe in Tartine, because it turned out yummy when my mom made it for me!

  13. March 31, 2011 at 9:40 am

    Thanks for trying out the recipe and the link 🙂
    Well, clafoutis or flaugnarde is never soft.
    It’s more like a kue.
    And in wikipedia, it is said that it’s a baked pancake 🙂
    I was surprised by the outcome when I made the cherry version, but it’s still acceptable to be due to the presense of cream. If this was just made with milk, I think I wouldn’t have liked it.

  14. Toni Tuminella
    July 13, 2016 at 6:22 pm

    I make clafouti frequently. They are heavenly! I use Morello cherries — they’re the best. C’est tres delicieux!
    And, EASY! Would love to post a photo of one of my works of art.
    Just learned the word FLAUGNARDE today.

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