Wednesday, August 27, 2014

Blueberry Flaugnarde (Flan)

Blueberry Flaugnarde (Flan) with powdered sugar garnish

This classic French dessert is a simple (yet elegant) way to enjoy summer blueberries

We’ve been enjoying sensational blueberries in our part of the world for the past several weeks. We eat them as snacks, mixed into salads, doused in cream—and of course baked into desserts.

Speaking of which, one of the best desserts we’ve made this year is Blueberry Flaugnarde, a classic French dish. It’s quick and easy to make, and the blueberries just sing with flavor.

Blueberry Flaugnarde is also reasonably light, so it won’t weigh you down during these last hot days of summer. And it’s good hot from the oven, chilled from the fridge, or at room temperature. Perfect for a Labor Day cookout, don’t you think?


Blueberry Flaugnarde (Flan) with powdered sugar garnish, overhead view

Recipe: Blueberry Flaugnarde (Flan)

Flaugnarde is really just a fancy name for flan. When you make this dish, you simply cover the blueberries with a flavorful custard and bake. You might also see this dessert called a clafoutis—although technically that term is used only when the dish is made with black cherries.

This recipe is very similar to the Grape Flaugnarde we posted about a couple of years ago. Easy as that recipe was, this one is even more streamlined. And blueberries are even more delectable than grapes in this dish.

We like to serve flaugnarde with just a sprinkling of powdered sugar. But feel free to add whipped cream or ice cream—either adds sensational flavor.

Mrs. Kitchen Riffs is the baker in our household, and this is her creation. She adapted it from a recipe in Mastering the Art of French Cooking by Julia Child, Simone Beck, and Louisette Bertholle.

This dish requires about 15 minutes of active preparation time, plus about 45 minutes for baking.

The recipe yields 6 to 8 servings (depending on how generously you slice the flan). Well-wrapped leftovers keep in the refrigerator for a few days—and they’re great for breakfast!

Ingredients
  • ~1 teaspoon butter (for buttering baking dish)
  • 4 to 5 cups blueberries
  • 2/3 cup granulated sugar
  • 1¼ cups whole milk or 1 cup cream + ¼ cup water (you can substitute skim milk, but the custard won't be as luscious)
  • 3 large eggs, preferably pasteurized
  • 1 teaspoon pure lemon extract
  • ¼ teaspoon Kosher salt
  • ¾ cup all-purpose flour
  • confectioner’s (powdered) sugar for garnish
Procedure
  1. Preheat the oven to 350 degrees F. Butter a pie plate or other baking dish that measures 10 or 11 inches across (see Notes).
  2. Wash the blueberries and drain them well. Pour the drained berries into a medium-sized mixing bowl and add the granulated sugar. Toss together until the berries are coated, then set aside.
  3. Place the milk (or cream and water mixture) and the eggs in the bowl of a stand mixer (or in a large mixing bowl, if using a hand mixer). Using the whisk attachment, beat the milk and eggs at medium speed until well mixed. Add the lemon extract and salt, then mix them in. Gradually add the flour; once it is becoming incorporated, beat at high speed until the mixture becomes smooth.
  4. Pour the berries into the prepared baking dish and spread them out evenly. Pour the batter over the berries and smooth with a spatula.
  5. Place the baking dish in the center of the oven (slide a rimmed baking sheet underneath to catch any drips that may bubble over). Bake the flan for about 45 minutes, until the top is puffing up and becoming browned. (The flan will probably be done at around 45 minutes, but set the timer for 40 minutes and start checking then.)
  6. You can serve this dish hot from the oven or allow it to cool to room temperature. Just before serving, sprinkle the flan with a garnish of powdered sugar.
Blueberry Flaugnarde (Flan) with powdered sugar garnish

Notes
  • This dish works best (and looks prettiest) when baked in an attractive 10- or 11-inch shallow tart dish, especially the porcelain or earthenware types. But you can bake it in an ordinary pie pan, too.
  • Or use individual ramekins or tartlet dishes. In that case, baking time may be a bit less.
  • Eggs carry a slight (but real) risk of salmonella. So we suggest using pasteurized eggs for this recipe. Although it’s unlikely that the eggs you buy will be infected, why take the risk? Especially since it’s impossible to make a dish like this without tasting it.
  • You can identify pasteurized eggs because they usually have a red “P” stamped on them.
  • As noted above, when this dish is made with black cherries, it’s called a clafoutis. When made with other fruits, it’s called a flaugnarde (though we often just call it flan). You can make a flaugnarde with just about any fruit—we’ve done grapes and blueberries on the blog, but apples, peaches, pears, and plums also work well.
  • When choosing blueberries for this dish, look for ones that are smooth, with a deep blue (indigo) color. Size has no bearing on quality.
  • Fresh blueberries are covered with a silvery coating—it’s actually a protective epicuticular wax, called fruit bloom. (You see the same thing on some other fruits, such as plums.)
  • You can store fresh blueberries in an airtight container in the refrigerator, where they’ll keep for a few days. Don’t wash the berries before storing them; wash only when you’re ready to use them.
  • You can substitute frozen blueberries for fresh in this recipe. Frozen blueberries are often quite high quality, and generally are a safer bet during the winter months, when “fresh” blueberries picked half a world away have to be flown in.
Blueberry Flaugnarde (Flan) with powdered sugar garnish

Blue Plate Special

“Wow, this is even better than Blueberry Buckle,” I said. “And I didn’t think there was anything better than Blueberry Buckle.”

“No doubt about it, this is a berry good dessert,” said Mrs. Kitchen Riffs.

“True blue,” I said.

“It will cheer you up,” said Mrs K R. “When you’re feeling blue.”

“Shall we stop talking a blue streak and have another piece of flan?” I asked.

“That suggestion came out of the blue,” said Mrs K R. “Not.”

Well, when it comes to this dish, you could say I’m a blue-ribbon eater.

You may also enjoy reading about:
Grape Flaugnarde (Flan)
Blueberry Buckle
Homemade Meringues with Strawberry Sauce
Lemon Cheesecake with Walnut Crust
Chocolate Fudge with Nutella
Walnut Roll Cake
No-Cook Fruit Fool
Easy Peach Cobbler
Or check out the index for more

148 comments:

  1. I am the flan queen... Caramel flan is one of my faves... I have to try your blueberry goodness!!!

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    1. Hi Denise, you do indeed make great flan, including the classic caramel! But this is wonderful -- worth trying. Thanks for the comment.

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  2. Holy Moly, this looks delicious! The blueberry bushes in my backyard are ripe and we are gobbling them up but I am so happy that we get fresh and frozen blueberries all year. I am going to try this out. :)

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    1. Hi Pat, how nice to have your own blueberry bushes! This will be a great ending for some of the harvest. ;-) Thanks for the comment.

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  3. Hi John,
    Wonderful recipe and your photo, wow! It is temping me to want a slice immediately! I love anything with blueberries...they are so good for you too! I have made something like this only with blackberries. When I lived upstate NY, we picked a lot of blackberries. But I have put your recipe on my to bake list! Thanks for sharing...have a good rest of the week!
    Dottie :)

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    1. Hi Dottie, this would be wonderful with blackberries too -- it's one of those recipes that's really adaptable. Thanks for the comment.

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  4. OH my Goodness!! Just when I was wondering what to do with the big box of blueberries I have on the counter!! Beautifully done.

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    1. Hi Ansh, glad to help you out with those blueberries. ;-) Thanks for the comment.

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  5. I don't think I'll be able to resist NOT making this over the weekend! We just bought a Costco size container of fresh blueberries and I haven't made a dessert in this house in weeks. I love everything about this dessert and I know Bobby will too! At first it looked like a version of the traditional southern cobbler, but the custard took it way past that. My thanks to Mrs. KR for her adaption of this flan and to you for posting it. You two make a great team. :)

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    1. Hi MJ, blueberry cobbler is good, but this is better IMO. It really is the best dessert we've had this summer -- and we've had some good ones! Enjoy. ;-) Thanks for the comment.

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    2. Holy moly! This was fantastic! I made it last night and had to keep Bobby from eating the whole thing. I had a second serving this morning for breakfast. My thanks to you both! Hope you're having a wonderful Labor Day weekend!

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    3. Hi MJ, glad you liked it! Although I would have been amazed if you hadn't. :-) This is perfect for breakfast, isn't it? Thanks for letting us know you enjoyed it, and I hope your Labor Day weekend is fun.

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  6. I will call it flan because I don't think I can pronounce "Flaugnarde" without messing it up. :) For sure this is the best looking flan I've every seen. Really looks elegant and inviting. Good post, John. Thank you!

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    1. Hi Ray, I always call if flan, too! ;-) But it's great whatever you call it! Thanks for the comment.

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  7. Oh my goodness. John! Your updates totally are not showing up in my feed for some reason but I am so glad I'm trying to check periodically--this looks AWESOME, and you know how much I love my desserts. A great combo, I'm glad you guys could indulge in the sweet!

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    1. Hi Ala, sorry I'm not showing up in your feed -- weird. Anyway, this recipe is definitely one you'd like! Thanks for the comment.

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  8. I consider myself quite the French food connoisseur but ironically have never made a flaugnarde before... definitely missing out on something delicious!

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    1. Hi Thalia, you have missed out! And should remedy that immediately. :D Thanks for the comment.

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  9. Mmmmmm. . .I know what we are having for our fancy Saturday breakfast before ballet lesson this week. I look forward to it. Thank you John for beautiful photographs and thank you Mrs. KR for sharing a wonderful recipe. --Rocquie

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    1. Hi Rocquie, you'll love your breakfast this Saturday! Thanks for the comment.

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  10. I can bet that i could eat 5 pieces at once...
    looks delicious!

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    1. Hi Marcela, it really is delish! Although 5 pieces is a lot! ;-) Thanks for the comment.

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  11. Hi John,

    This is truly an elegant dessert. Total agree that it is perfect for celebrating occasions including labour day.

    Enjoy your labour day with more relaxing cocktails and delicious cooking :D

    Zoe

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    1. Hi Zoe, this really is such a great dessert. Good for a special day, or to make an ordinary day special. ;-) Thanks for the comment.

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  12. Wow, this flan or whatever the fancy name looks awesome, I like especially because it is packed with blueberries...what a beautiful and delicious dessert! Thanks for the recipe John...hope you are enjoying your week :D

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    1. Hi Juliana, this really is a great dessert! Terrific flavor. Thanks for the comment.

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  13. Oh, boy, this would be perfect for the weekend! I'm going to savor the last of the summer fruit for the next couple weeks...and baking up a blueberry dessert is part of that plan!

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    1. Hi Liz, I think this is a dish you'd really enjoy -- you do such great baking! And this has such great flavor. ;-) Thanks for the comment.

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  14. I love the look of this flaugnarde (new word for me - 'flan' is a lot easier to spell!) I love the colour the blueberries give to the flan and yes, this wold be perfect for your labour day holiday weekend. I'll pin this for our upcoming blueberry season xx

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    1. Hi Charlie, I always try to use flan instead of flaugnarde just because of that spelling thing. ;-) This is a good one to keep in mind when you have fresh blueberries on hand. Thanks for the comment.

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  15. Mouthwatering. Nothing like fresh blueberries. I am like you, I love blueberry buckle, but this might give it a run for its money.

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    1. Hi Karen, Blueberry Buckle is wonderful, isn't it? But this beats it. Really. Thanks for the comment.

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  16. I always have an abundance of blueberries in my house - I enjoy them, too :) I have never made flan at home before - would love to try this.

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    1. Hi Ashley, the neat thing about this dessert is it looks kinda fancy, but is really easy to make. And so tasty! Thanks for the comment.

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  17. This flan is making me drool in a very foodie manner, it looks so fluffy and delicious! Need to try it soon :D

    Cheers
    Choc Chip Uru

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    1. Hi Uru, sorry about that drooling! Makes me drool too! ;-) Thanks for the comment.

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  18. How berry delicious, John! Love it... like a clafoutis... saving for summer!

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    1. Hi Lizzy, it really is berry delicious. ;-) Thanks for the comment.

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  19. I have never had FLAN before in my life. I wish I could try it!

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    1. Hi Gigi, you could just look at it! That's almost as good. Well, not really. ;-) Thanks for the comment.

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  20. I am tempted to rush out to your place.

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    1. Hi Candy, this one is all gone, but we're thinking of making another for the weekend! Thanks for the comment.

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  21. Fantastic! Your Flaugnarde looks ever so tempting.

    Cheers,

    Rosa

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    1. Hi Rosa, I do so love flaugnardes, and the blueberry is the best we've ever had. Thanks for the comment.

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  22. I can't wait for blueberry season to try this. Good grief that looks good!

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    1. HI Maureen, it really is something -- I think you'd love it. Thanks for the comment.

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  23. My blueberry bushes are done BUT I know where to buy some. Doing this for a Labor Day barbecue. Summer may be on the wane but I'm not letting it go without a fight!

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    1. Hi Claudia, we're probably going to do another one of these for Labor Day, too. Enjoy! Thanks for the comment.

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  24. Oh wow - I LOVE Flan - but flan with blueberries...I don't think I could resist! I am going to have to disregard the fact that this flan "recipe yields 6 to 8 servings" and grab a spoon and this dish and go somewhere where I don't have to share any of it! Fantastic job Mrs. KR! Thanks so much for sharing Mr. KR!!

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    1. Hi Shashi, this really is a terrific recipe -- and I'd be tempted to eat the entire thing myself, too! Thanks for the comment.

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  25. Hi John, So sorry I've been MIA for a bit. This dessert makes me drool just looking at it. I go through baskets of blueberries each week, I can't seem to get enough of them. In fact I'm surprised my teeth aren't stained blue by now.

    I love this recipe and it gives me just one more reason to purchase and extra basket of berries when I go to the store. Maybe I'll bump into you and Mrs. KR again. Thanks for sharing this and I hope your summer was a good one.

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    1. Hi Vicki, we're at the grocery store multiple times a week, so chances of bumping into us are good! This is definitely something you should try -- terrific flavor. Thanks for the comment.

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  26. Definitely a berry berry good dessert. I think the picture says it all. You have no idea how many points you get for all the puns. I love the silliness of word plays immensely.

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    1. Hi Carol, word play is a weakness around here. ;-) Thanks for the comment.

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  27. The only "blue" pun I could add to your hilarious list is not printable on a family blog. So I'll just say "yum". GREG

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    1. Hi Greg, once I started thinking of "blue" puns, I was amazed at how many there were! Thanks for the comment.

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  28. That is my kind of dessert. It looks pretty AND delicious!

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    1. Hi Pam, pretty AND delicious always works around here! Thanks for the comment.

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  29. Ah, fresh blueberries! Beautiful dessert, a lovely finish to any meal. YUM!

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    1. Hi Judy, don't you just love fresh blueberries? One of the best summer fruits. Thanks for the comment.

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  30. This for breakfast? Oh, yes, please! I can't get enough blueberries either. Or peaches. Or nectarines. And I'm still hanging on to the last of the cherries.

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    1. Hi Laura, this is definitely a great breakfast! And isn't it nice we have such a variety of fruit to choose from in the summer? Thanks for the comment.

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  31. Love custardy like desserts, this is a wonderful one, especially with the blueberries. Great recipe Mrs. KR!

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    1. Hi Cheri, Mrs K R really outdid herself with this one! Thanks for the comment.

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  32. Better than blueberry buckle? I'd have to taste it to believe it. Come to think of it, that's a very good idea. Thanks for this glorious recipe!

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    1. Hi Beth, hard to believe, but it is better. Although you'll probably have to do a taste test just to confirm this. ;-) Thanks for the comment.

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  33. This breakfast will beat the blues! Breakfast? No doubt about it. It's all about attitude. And this one has a good one. Can't wait until Saturday!

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    1. Hi Abbe, this really is a terrific breakfast. And dessert. And let's not leave out snack! Thanks for the comment.

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  34. Hi John , a little late but made it in time to enjoy this delicious dish that I will be making , blueberries is plentiful here , this recipe is right on time for labor day and anytime just for the enjoyment of eating . Thanks so much for sharing ~~Nee~~
    Great Labor Day to your family from the Caranos :)

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    1. Hi Nee, this really is a terrific recipe -- if you like blueberries, you owe it to yourself to try it. Thanks for the Labor Day greetings, and I hope your family has a terrific one too! And thanks for the comment.

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  35. And the wild blueberries from Maine have finally started to arrive.
    They make the best pies don't they?
    I don't think I've ever made this? Can't remember, but it looks good!
    Have a wonderful holiday weekend!

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    1. Hi Dawn, I agree wild Maine blueberries are wonderful! And this is definitely something you'd like, I think -- worth making. I hope you have a great holiday weekend too, and thanks for the comment.

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  36. Funny and witty dialogue again! Your flan looks so tempting!

    Julie
    Gourmet Getaways

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    1. Hi Julie, this really is tempting, believe me! It didn't last long. ;-) Thanks for the comment.

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  37. Flaugnarde is a new one on me. I'd never heard that term before. It looks a little clafoutis-like? Whatever you call it, it looks irresistible. I like cooked blueberries almost better than fresh because they cook down to be so jammy and intense.

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    1. Hi Carolyn, a flaugnarde and clafoutis are really the same thing -- it's just that "technically" a clafoutis is made with cherries. And you're so right that cooked blueberries have incredibly intense flavor! Thanks for the comment.

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  38. Woo hoo! This looks even better than a Sara Lee product!

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    1. Hi Fran, lol! Much better! Although some of those Sara Lee thingies aren't bad. ;-) Thanks for the comment.

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  39. I have made Apple Flognarde before and love it... almost a cross between a flan and a clafoutis. This blueberry flognarde is magnificent and is now on my to-bake list!

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    1. Hi Jamie, we've never done an apple one, and need to. I'm thinking a combo of apple and blueberry might be wonderful. Thanks for the comment.

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  40. Wow, damn delicious,
    loely tangy blueberry dessert!

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    1. Hi Dedy, this really is delish! Thanks for the comment.

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  41. This is a great idea! I love the idea of a flan baked in a pie pan and with added blueberries. Perfect summer dessert!

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    1. Hi Alyssa, this is just wonderful for summer IMO. Who doesn't like blueberries? And dessert? ;-) Thanks for the comment.

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  42. Such a perfect dessert for any summer fruit, berries or otherwise!

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    1. Hi Debra, this really is a good recipe with almost any fruit you can think of. We've used a bunch of different fruits in it ad they're all good -- although blueberry works best of all IMO. Thanks for the comment.

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  43. Such an interesting adaptation, love the creamy texture. I always feel blueberries marry well with any rich cream body, and this custard looks perfect. Great dessert, thanks for sharing.

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    1. Hi Minnie, isn't this nice? And I agree that blueberries go so well with creamy things. Thanks for the comment.

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  44. This is one great recipe to try! There's nothing like blueberries!!

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    1. Hi Pam, this truly is a wonderful recipe! We love it! ;-) Thanks for the comment.

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  45. My sister wanted to make a blueberry clafoutis yesterday when I told her that such a thing didn't exist. hehe
    Some people really take it very serious with the name giving. Clafoutis only with cherries and any other fruit is just flan.
    Any who... this is definitely one of my favorite desserts John and you don't make it easier right now with your mouthwatering picture!

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    1. Hi Helene, it does get confusing between a clafoutis and flaugnarde -- I just call it flan, usually. ;-) And blueberry is wonderful in flan! Thanks for the comment.

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  46. John, this Blueberry Flaugnarde looks sensational! I'm not familiar with the dish, though I have the cookbook from where the recipe was adapted. Lovely, lovely work. And I love the banter between you and Mrs. KR.

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    1. Hi Brooks, this is a great dish -- one you should get to know (I think you'd really like it). Great way to use blueberries -- their flavor really shines. Thanks for the comment.

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  47. Vlueberries are a favourite of the summer. I just put 2 containers in the freezer to savour later, but still plenty to experiment with.

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    1. Hi Bellini, isn't it fun to have plenty of blueberries to play with? Such a great fruit! Thanks for the comment.

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  48. This is so mouthwatering! I hope I can find blueberries here soon.

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    1. Hi Peachy, this dish is good with frozen blueberries, but nothing beats fresh! Thanks for the comment.

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  49. Hi John!
    Well, Mrs. K.R. sure has shared a yummy dessert today. Thank you so much for posting it. I'm almost embarrassed to admit that I have never heard of a Flaugnarde before but I sure have heard of Flan, lol...(Also didn't know the clafoutis technicalities either, so glad to learn news things today:) I do, however, know I would love this dessert whatever it is called! We didn't have a bountiful blueberry season here in PA. As a matter of fact, the peach season is a bit disappointing too. Thank goodness I confiscated as many blueberries as I could when I could. They are stashed in the freezer just waiting to be "played" with. Thank you to both you and Mrs. K. R. for sharing...

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    1. Hi Louise, glad you have that freezer stash of blueberries so you can make this! We've had an OK crop of local blueberries, but have been receiving outstanding ones from the big blueberry producing states. Imported ones. ;-) Thanks for the comment.

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  50. One of the best desserts you've made all year says it all to me. Yummy!

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    1. Hi Karen, this really is a great dessert -- so much flavor. Thanks for the comment.

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  51. Replies
    1. Hi Lea Ann, this dish really is a beauty -- both in looks and flavor! Thanks for the comment.

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  52. Elegant indeed :) How I wish I could lay my hands on it right away!!

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    1. Hi Taruna, I'd like to lay my hands on it right now too -- but it's all gone. ;-) Really worth making. Thanks for the comment.

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  53. Your photos are actually beyond mouthwatering for this recipe - blueberries will be coming back soon, I can't wait to try it :D

    Cheers
    Choc Chip Uru

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    1. Hi Uru, this is a dish right up your alley! Truly good -- hope you enjoy. Thanks for the comment.

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  54. Love at first sight! That looks amazing. Gotta try it this weekend. Is it like a clafoutis?

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    1. Hi Fern, it's a clafoutis. Technically a clafoutis is made with cherries, everything else is a flaugnarde. So I just call it flan, usually. ;-) Thanks for the comment.

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  55. Honestly I want this for breakfast with a cup of coffee!

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    1. Hi Raymund, it makes a really great breakfast! I have personal experience. ;-) Thanks for the comment.

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  56. Yum John, looks amazing! I've never made flaugnarde but you made me want to try it!

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    1. Hi Chris, it is amazing! Definitely worth trying -- terrific flavor. Thanks for the comment.

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  57. John, this looks like a wonderful dessert. I love anything with blueberries.

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    1. Hi Dawn, it really is a nice one! Great way to use blueberries. ;-) Thanks for the comment.

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  58. This looks absolutely spectacular: I want it on my table immediately. I have an overload of blueberries in the freezer right now (although one should never call too many blueberries an overload, but rather a blessing), and i will be making this. And NOT substituting the whole milk for skim (because i'm just not that girl.) :)

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    1. Hi Shannon, you really deserve to have this on your table immediately! Terrific recipe. Have fun! Thanks for the comment.

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  59. This is my kind of recipe - easy and quick! The flavors must be amazing! The pictures speak for themselves.

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    1. Hi Oana, isn't this nice? And so delish! Really good stuff. Thanks for the comment.

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  60. Just hot of the oven or cooled in the refrigerator this would be a lovely dessert and especially now as there are so many fresh blueberries in the market. I love the blueberry juice dripping down the side of the pan. Delicious! Take care, BAM

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    1. Hi Bam, those blueberry drips are fun, aren't they? ;-) And this is such a fun dish to eat -- your boys would love it! Thanks for the comment.

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  61. I've never eaten nor made a fruit filled flan! That has got to change. This is one impressive dessert!

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    1. Hi Liz, it does, it does! ;-) Thanks for the comment.

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  62. I love custard, love blueberries, love flan, absolutely want this flaugnarde... I'm coming over for dessert!

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    1. Hi Paula, we'll save a piece for you. ;-) Thanks for the comment.

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  63. Wow! I am speechless. This looks so incredible. Going to try it out for sure!

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    1. Hi Asmita, it is incredible -- really. ;-) Thanks for the comment.

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  64. I have to give this recipe a try. It sounds easy and it looks pretty too!!!

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    1. HI Shibi, so good, we're making it again this weekend! Thanks for the comment.

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  65. Wow, John! Call it anything you like, but I want some! This looks sensational. And for the record, I'll have mine with whipped cream! Great post!

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    1. Hi Bill, isn't this a nice dish? Tons of flavor -- we had it again last weekend! Thanks for the comment.

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  66. !!!!!!! Wow John! This looks phenomenal! I am not sure if I can pronounce "Flaugnarde" correctly (hee hee) but I will remember this dessert for good. I love blueberries and flan... two of my favorite in one dessert. I'd faint by just imagining this flan magically appearing in front of me.. I must make this!

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    1. Hi Nami, this really is worth making! Truly delish. ;-) Thanks for the comment.

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  67. Anything and everything with blueberries is always welcomed in my belly. I don't think I've ever eaten a flaugnarde -- thanks for the introduction. The recipe sounds fantastic!

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    1. Hi Nancy, this really is a recipe worth trying -- easy, and so tasty! Thanks for the comment.

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  68. What a gorgeous and summery dessert! My mouth is watering! This is simply delicious :)

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    1. Hi Dana, this really is a wonderful dessert -- really the best we've made in quite some time. Thanks for the comment.

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  69. I love this dessert - blueberries are a special favourite. Thank you, Mrs Kitchen Riffs.

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    1. Hi Suzanne, aren't blueberries wonderful? And they're spectacular in this dessert! Thanks for the comment.

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  70. This looks insane!!! I love that the only fat is eggs really... yeah and some milk, but it's good for you. It looks more like dessert to me than breakfast though since there is sugar in it. OMG... this is like French toast, but baked and sweeter. Bookmarking! My friends will go crazy!

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    1. Hi Honey, eggs and milk are both great for you! This is such a great dish -- hope you enjoy. Thanks for the comment.

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  71. I love blueberries and this looks so good that I'd be hard pressed to share.

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    1. Hi Pamela, this is such a great dish -- even though blueberry season is really over, we're thinking about making it anyway this weekend! Thanks for the comment.

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  72. I can't believe this recipe doesn't have much butter, so I can consider it as healthy except the sugar part? Looks lovely, John! I will take a slice for sure.

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    1. Hi Holly, you can even cut down the sugar if you want, although it doesn't taste all that sweet as is. Really a great dessert! Thanks for the comment.

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  73. John,
    What a lovely dessert. It really wins for attractiveness, simplicity, and taste. I've never seen this dessert but it will be on my dinner table soon!

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    1. Hi Mireya, this really is a wonderful dish -- loads of flavor. Thanks for the comment.

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