Good morning, today's dessert is so easy and delicious: here's the recipe for cooked cream or strawberry flognarde. As you may have seen, I love the baked creams, easy egg sweets, milk or cream and fresh fruit. Simple sweets of peasant origin, you bake it in the oven while maintaining a smooth texture and a delicate taste. Do you remember the COOKED CREAM WITH BLUEBERRIES AND APPLES or that at PERE MADERNASSE or the PEAR TART, PLUMS AND COOKED CREAM? This recipe is a variation, because it contains yogurt in the dough, that gives a pleasant mild taste and less sweet dish.
The variation is not mine, because the original recipe is Cody Dalton of jerky sweet tooth. I saw her and I try, with the unique addition of a nice amount of grated lemon zest in the dough. On the other hand, all the ingredients I had in the house. Is, Since I love baked creams, I couldn't pass up the opportunity to prepare it for dinner for mom and dad.
This custard is incredibly easy to prepare, We want 10 minutes flat, and it's very cold or warm. And if you use rice flour, maizena or starch the strawberry-cooked cream (flognarde) it's a completely gluten-free dessert. Obviously, seen the beautiful season, I suggest you take a look at all my RECIPES WITH STRAWBERRIES, fresh and springy as the FLUFFY STRAWBERRY AND CREAM CAKE. Have a good day!
CREAM BAKED STRAWBERRY (FLOGNARDE)Print This
- DOSI FOR 8 MINI PORTIONS OR FOR A TORTIERA Of 24 CM OF DIAMETER
- 100 grams of flour ( 00 flour for cakes or are just fine)
- 30 grams of ground almonds
- 200 grams of sugar
- 5 eggs
- 250 grams of Greek yogurt
- 140 milliliters of milk
- a kilogram of strawberries
- organic lemon peel, grated
- butter for pan, to taste
- powdered sugar for garnish on sweet, to taste
Preheat the oven to 180 degrees static. Grease the baking pan or casserole that you have chosen to use for dessert.
Put the eggs in a bowl, the two types of flour, sugar, the eggs, the yogurt, milk and lemon zest and whisk for a minute: you will get a smooth mixture and semi liquid.
Wash strawberries, delete the entire top and lay them in the Pan. Put in abundance, is a cake with strawberries! Pour the batter on strawberries and bake for 40 minutes, If you have used a cake pan only, or for about 25 minutes if you've used the cocottes. In any case the toothpick test, from sweet must come out dry.
Churning out, allow to cool for a few minutes and sprinkle with icing sugar. Serve the strawberry-cooked cream (flognarde) with a scoop of vanilla ice cream or whipped cream, because sometimes it's nice to indulge! Bon appétit!