nostalgia for summer: flaugnarde with roasted berries

Preheat the oven to 400 degrees Fahrenehit (205 Celsius).Toss berries with frambroise or vanilla extract and spoon into a baking dish.Roast the berries at 400 degrees Fahrenheit (205 Celsius) for twenty minutes or until they release the bulk of their juices, which not only improves the depth of flavor in the berries but also eliminates excess liquid which may cause the flaugnarde to be runny or to break easily.Reduce the oven’s temperature to 350 degrees Fahrenheit (175 Celsius).

Remove the berries from the oven and strain through a fine mesh sieve, reserving juices for another use.While the berries strain, beat whole egg, egg yolks, heavy cream and honey together until they produce a smooth and uniform batter.Spoon strained berries back into the baking dish, add vanilla bean, if using, to the center of the berries and pour batter over the berries and bake at 350 degrees Fahrenheit (175 Celsius) for forty-five minutes or until the the flaugnarde browns, and the center trembles ever so slightly when touched.Allow the flaugnarde to cool, but serve warm.