It would be stating the obvious to say that wherever flour, eggs, sugar and milk are commonly available ingredients, some form of cheesecake-like preparation is likely to be made. The Auvergne is no exception. A variety of slightly differing recipes are found there, some calling for cow’s milk, like this flognarde, others for curd cheese and a pastry crust, like tarte à l’encalat. Flognarde (also spelt flaugnarde, flangnarde and