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
- Preheat the oven to 375 degrees F.
- Butter a 9-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
- 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.
- On low speed, mix in the flour, Half and Half, vanilla extract, orange zest, and salt.
- Set aside for 10 minutes.
- Slice the figs. Pour the batter into the pan. Spread cut figs onto of the batter.
- Bake until the top is golden brown and the custard is firm (a knife comes out clean), 35 to 40 minutes.
- Serve warm or at room temperature, sprinkled with confectioners’ sugar, and whipped cream, if desired.