← Back to Search Results
baking French
Fresh Fig Clafouti Recipe-10433

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Use a variety of fresh figs for this pudding-like dessert. The mixture of flavors sizes, and colors pleasing to the palate and to the eye.

Yield: Makes 6 to 8 servings

Ingredients

  • ¼ cup plus 2 tablespoons sugar
  • 1½ cups whole milk
  • 1 cup heavy cream
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • 1 pound fresh figs, mixed sizes and colors, stems trimmed, halved lengthwise or quartered if large
  • 1 tablespoon unsalted butter, cut into small pieces

Directions

1. Preheat the oven to 350°F. Generously butter a 10-inch pie plate or other round shallow baking dish. Sprinkle evenly with 1 tablespoon of the sugar.

2. Whisk the milk, cream, eggs, and vanilla together in a large measuring cup or a bowl with a pouring spout until blended. Sift the flour, ¼ cup sugar, and the salt into a separate large bowl. 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 on any lumps of flour in the strainer to dissolve them.

3. Arrange the figs, cut side up, on top of the batter. Dot the surface with the pieces of butter.

4. Bake until the edges are puffed and golden and the clafouti is cooked in the center, 50 to 55 minutes. Transfer the dish to a wire rack, and sprinkle the top evenly with the remaining 1 tablespoon sugar while it’s still warm. Serve warm or at room temperature, spooned onto serving plates.


© 2004 Marie Simmons
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 8.

315kcal (16%)
107mg (11%)
1mg (2%)
194mcg RAE (6%)
264mg
23mg
7g
21g
2g
35g
155mg (52%)
140mg (6%)
9g (47%)
17g (26%)
1mg (8%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 
Free Activity Kit for Love Monster and the Last Chocolate!

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

usa-cookbook U.S.A. Cookbook
by Sheila Lukins
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
the-provence-cookbook The Provence Cookbook
by Patricia Wells
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
american-masala American Masala
by Suvir Saran
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
a-new-way-to-cook A New Way to Cook
by Sally Schneider
in-the-kitchen-with-david In the Kitchen with David
by David Venable
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?