First off, I’d like to apologize to my vegan and vegetarian friends who do not consume dairy / eggs. I do not have the culinary repertoire (yet) to provide effective substitutes for this specific recipe, although, I hope to keep brushing up on my culinary knowledge, and perhaps dig into molecular gastronomy to learn how to veganize more of my food. I do, however, promise that my next recipe will be vegan, so stay tuned.
What exactly is a flaugnarde? To me, its like the lovechild of a flan and a pie. This traditional French dish comprises of a dairy batter mixed with fruits. When baked, you get a thick, almost custard filling with bits of delicious fruits. The classic version with black cherries is known as a clafoutis.
I added a delicate amount of earl grey into this dish. The combination of the blueberry and tea flavour is one of my all-time favourite flavour combos.
**Feel free to click on the red links for photo references**
- 1/2 cup milk
- 1/2 cup heavy cream
- 3 eggs
- 1/2 cup all purpose flour
- 1/2 cup sugar
- 1/2 tsp vanilla extract
- 4 earl grey tea bags
- 1 cup of blueberries
- Butter (for greasing the baking dish)
- 2 tbsp powdered sugar (for garnish)
- Place tea bags in 1/2 cup of water in a pot. Cook on high until reduced by at least half (1/4 cup). Once reduced, let cool down to room temperature.
- Mix together eggs, milk, cream, sugar and vanilla, earl grey tea (after it has cooled down). Slowly add in all purpose flour.
- grease pie dish or 8″ square dish with butter, and add blueberries
- pour batter into dish (should fill half of the dish).
- Bake on 325F for approx 30 minutes (until puffed and golden).
- Serve hot or cold, and enjoy 🙂