French desserts don’t always have to be complicated and daunting, and the Clafouti is a perfect example. Classic custard ingredients are whisked together and then baked up along with fat chunks of whatever fruit is in season. Cherries, pears, plums, all work well, though we’ve used some beautiful fresh figs here that were conveniently home-delivered from our go-to grocer. The jammy flavor of the figs intensifies beautifully when they are baked, and their tiny seeds pepper the velvety creaminess of the warm baked custard with their faint crunch. This Fresh Fig Clafouti is a perfect pre-holiday dessert, setting the stage for decadence to follow..
Fresh Fig Clafouti
- 10-12 fresh figs
- 1 cup milk
- 1/3 cup sugar
- 3 eggs
- ½ teaspoon pure vanilla extract
- ¼ teaspoon salt
- ½ teaspoon cinnamon powder
- Pinch of freshly grated nutmeg
- ½ cup all-purpose flour
- 3 tablespoons brown sugar, divided
- Preheat the oven to 180°C.
- Generously butter a 9” pie plate or medium oven-proof dish and set aside.
- Wash and dry the figs gently. Then trim away the stems and quarter the figs.
- Scatter the figs around the prepared dish. Set aside.
- Put all the remaining ingredients along with 2 tablespoons of the brown sugar into a blender and process for about a minute or until smooth.
- Pour the mixture over the figs.
- Sprinkle the remaining brown sugar over the custard and fruit.
- Bake for about 45 minutes or until the custard is puffy and golden and a knife inserted in the custard comes out clean.
- Dust with a little icing sugar and serve warm with thick cream.