Strawberry Flaugnarde

Ingredients

For the Fruit Base:

1 lb fresh strawberries, hulled and halved (or quartered if

large)

1 tbsp granulated sugar

1 tsp lemon zest

For the Batter:

3 large eggs, room temperature

1/2 cup granulated sugar

1 cup whole milk

2/3 cup all-purpose flour, sifted

1 tsp vanilla extract

1/4 tsp almond extract

1/4 tsp salt

2 tbsp unsalted butter, melted (plus extra for greasing)

For Garnish:

2 tbsp powdered sugar for dusting

Fresh mint leaves

Directions

Preheat your oven to 375°F. Generously butter a 9-inch

ceramic tart dish or cast-iron skillet.

Toss the strawberries with 1 tablespoon of sugar and the

lemon zest. Arrange them in a single layer at the bottom

of the prepared dish.

In a large bowl, whisk the eggs and 1/2 cup sugar until

light and frothy.

Gradually whisk in the milk, melted butter, vanilla extract,

and almond extract until well combined.

Sift the flour and salt over the wet ingredients. Whisk

gently until the batter is smooth and resembles a thin

pancake batter.

Carefully pour the batter over the strawberries. The fruit

may float slightly—this is normal.

Bake for 35 to 40 minutes, or until the flaugnarde is

puffed, golden brown around the edges, and the center is

just set (it should have a slight jiggle).

Remove from the oven and let it cool for at least 15

minutes. The center will sink slightly as it cools, creating

a dense, custard-like texture.

Just before serving, dust generously with powdered

sugar.

Serve warm or at room temperature, garnished with fresh

mint.