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fig clafoutis

Fig Clafoutis


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Ingredients

Units Scale
  • 1 tablespoon unsalted butter for the pan
  • 1/2 cup plus 1 tablespoon granulated sugar
  • 3 extra-large eggs, at room temperature
  • 1/4 cup all-purpose flour
  • 1 1/2 cups Half and Half
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon grated orange zest
  • 1/4 teaspoon kosher salt
  • 3/4 pound figs, quartered
  • Confectioners’ sugar

Instructions

  1. Preheat the oven to 375 degrees F.
  2. Butter a 9-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
  3. Beat the eggs and the 1/2 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes.
  4. On low speed, mix in the flour, Half and Half, vanilla extract, orange zest, and salt.
  5. Set aside for 10 minutes.
  6. Slice the figs. Pour the batter into the pan. Spread cut figs onto of the batter.
  7. Bake until the top is golden brown and the custard is firm (a knife comes out clean), 35 to 40 minutes.
  8. Serve warm or at room temperature, sprinkled with confectioners’ sugar, and whipped cream, if desired.