Ingredients for Fresh Fig Clafouti
- 1/2 cup plus 2 tablespoons granulated sugar
- 1 cup whole milk
- 1/2 cup heavy cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- approximately 1 pound fresh figs
- 2 tablespoons cold unsalted butter
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How to Make Fresh Fig Clafouti
- Preheat oven to 350°F (175°C).
- Generously butter a 10-inch pie plate or similar oven-safe dish.
- Sprinkle 1 tablespoon of granulated sugar evenly over the buttered dish.
- In a large measuring cup or bowl with a pouring spout, whisk together 1 cup whole milk, 1/2 cup heavy cream, 3 large eggs, and 1 teaspoon vanilla extract until well blended.
- In a separate bowl, whisk together 1/2 cup all-purpose flour, 1/2 cup granulated sugar, and 1/4 teaspoon salt until well combined.
- Gradually whisk the wet ingredients (milk mixture) into the dry ingredients (flour mixture) until just combined. Do not overmix.
- Pour the batter through a fine-mesh strainer into the prepared pie plate, pressing gently on any lumps to remove them.
- Arrange approximately 1 pound of fresh figs, cut-side up, on top of the batter. Use a variety of fig types for best results.
- Dot the top of the figs with 2 tablespoons of cold unsalted butter, cut into small pieces.
- Bake for 50-55 minutes, or until the edges are puffed, golden brown, and a toothpick inserted into the center comes out clean.
- Let the clafouti cool slightly in the pan before transferring it to a wire rack to cool completely.
- Sprinkle the remaining 1 tablespoon of granulated sugar evenly over the warm clafouti.
- Serve warm or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
104g
Fat
63g
Carbs
15g
