Zutaten für Flagnarde
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Zubereitung von Flagnarde
- In a small cup or bowl, marinate 1/2 cup raisins in 1/4 cup brandy for at least 30 minutes.
- In a medium saucepan over medium-high heat, bring 2 cups whole milk and 1 vanilla bean, split and scraped, to a simmer. Do not boil.
- Remove from heat and let steep for at least 5 minutes. Remove vanilla bean and discard.
- Preheat oven to 475°F (240°C).
- Butter a 6-cup baking dish.
- In a large bowl, beat 4 large eggs and 1 cup granulated sugar together until thick and pale yellow.
- Gradually whisk in 1/2 cup all-purpose flour, 1 tablespoon at a time, ensuring no lumps remain.
- Gently whisk the warm milk into the batter until smooth.
- Stir in a pinch of salt.
- Stir in the undrained raisins.
- Pour batter into the prepared baking dish.
- Bake for 20-30 minutes, or until the Flagnarde is puffed and golden brown, and a knife inserted near the center comes out clean.
- Let cool slightly before sprinkling generously with powdered sugar.
- Serve warm or at room temperature with strawberry preserves or your favorite fruit compote.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
166g
Fat
17g
Carbs
22g
