Mixed Berry Flaugnarde
I’m realizing as I’ve been writing up these last few recipes that I’m starting to acquire a lot of new cookbooks. This recipe is from one of them—a promotional cookbook published by Philadelphia (yes, the cream cheese brand). They had a deal at the grocery store that you got one for free if you bought two items of cream cheese—so who was I to say no?! The production value of the book is beautiful, and the photography is fantastic. There certainly isn’t anything wrong with plenty of recipes that call for cream cheese, either!
This is a very simple dessert to make, and—while not exactly healthy—can be easily justified as a little breakfast treat too. (Or maybe that’s just me, I can justify chocolate mousse for breakfast too!)
Fun fact! This recipe is called a ‘clafoutis’ in the cookbook, but after a bit of Wikipedia-ing (that’s nowhere near as cool a verb as Googling), it is revealed that a clafoutis is a flan-like dish made with black cherries. When other fruits are used, it’s a flaugnarde. (Which I’d argue shares an etymological root with flan.)
Mixed Berry Flaugnarde
Adapted from Simply Heaven, a Philadelphia Cream Cheese cookbook published by Kraft Foods Inc.
Makes: Dessert for 6
Cooking time: 30 minutes
- 2 punnets fresh raspberries, blueberries, or mixed berries (OR, use frozen berries like I did–about 4 cups frozen mixed berries) *
- 3/4 cup white sugar
- 150 g light cream cheese
- 1/4 cup sifted flour
- 1 tsp vanilla
- 1 tsp lemon juice
- 3 eggs
- 1/2 cup milk
- extra berries for sauce + 2 tbsp brandy or cointreau
- icing sugar or whipped cream for serving
Preheat your oven to 400 F / 200 C. Sprinkle 1 tbsp of the sugar over a greased baking pan, about 9×13″ (or six individual shallow oven-proof dishes). Carefully arrange berries in the dish, in about one layer.
Beat with an electric mixer the cream cheese, sugar, and flour until smooth. Slowly add the vanilla, eggs, and milk, mix until smooth again. Add 1 tsp lemon juice. Pour mixture slowly and evenly over berries.
Bake for about 20 minutes, until golden all over and edges start to pull away from the pan. While the flaugnarde is cooking, put about 1/2 cup the remaining berries into a small pot, with the 2 tbsp brandy and about 1/2 tsp sugar. Warm over low heat, stirring occasionally, until berries soften into a sauce. Drizzle over flaugnarde before serving.
* Note: My mixed berries contained blackberries, whose seeds made the flaugnarde a bit too chewy for my tastes. I would recommend using less seedy fruit to maintain the silken texture, such as blueberries, raspberries, chopped strawberries, or sliced cherries. In season sliced peaches, apricots, or mangoes would probably work too.