Best Fresh Fig Clafouti Recipes

Fresh Fig Clafouti image

Provided by ratherbeswimmin

Categories Dessert

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 10

1/4 cup sugar
1 tablespoon sugar
1 1/2 cups whole milk
1 cup heavy cream
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1 lb fresh fig, stems trimmed, halved lengthwise (or quartered, if large)
1 tablespoon unsalted butter, cut into small pieces

Steps:

Preheat oven to 350°; generously butter a 10-inch pie plate; sprinkle evenly with 1 tablespoon sugar.
In a large measuring cup or a bowl with a pouring spout, whisk the milk, cream, eggs, and vanilla together until well blended.
In another bowl, sift the flour, ¼ cup sugar, and salt; gradually whisk the milk mixture into the flour mixture until fairly smooth.
Pour the batter through a strainer into the prepared pie plate; pressing down any lumps of flour in the strainer to dissolve them.
Arrange the figs, cut side up, on top of the batter; dot the surface with the pieces of butter.
Bake 50-55 minutes until the edges are puffed and golden and cooked in the center.
Transfer dish to a wire rack; sprinkle evenly with remaining 1 tablespoon sugar while still warm.
Serve warm or at room temperature.

Nutrition Facts : Calories 412.9, Fat 22.2, SaturatedFat 12.6, Cholesterol 189.5, Sodium 187.1, Carbohydrate 45.2, Fiber 2.8, Sugar 26.1, Protein 9.7

FRESH FIG CLAFOUTI image

Yield 6 servings

Number Of Ingredients 10

Nonstick cooking spray
1 1/4 cup milk (low-fat or regular)
1/3 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup all-purpose flour
6 figs, trimmed and quartered
1 tablespoon raw sugar such as turbinado (granulated may be substituted)
Powdered sugar, for serving

Steps:

Preheat oven to 350 degrees and coat a 9-inch cast iron skillet or pie plate generously with nonstick cooking spray. Add the milk, sugar, eggs, vanilla, salt and flour to a blender in that order so the flour does not cake onto the blade. Blend on high for 30 seconds. Scrape down any flour adhering to the sides and blend for 30 seconds more, or until smooth. Pour into the skillet. Scatter the figs over the batter and sprinkle the raw sugar (or granulated, if substituting) on top. Bake in the center of the oven for 45 to 55 minutes, or until clafouti is puffed and edges are golden brown. A thin knife inserted in the center should come out clean. Cool for 5 to 10 minutes (clafouti will collapse), sift powdered sugar over the top and serve warm.