← Back to Search Results
baking French
Fresh Fig Clafouti

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.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
in-the-kitchen-with-david In the Kitchen with David
by David Venable
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
the-sweet-life The Sweet Life
by Kate Zuckerman
the-provence-cookbook The Provence Cookbook
by Patricia Wells
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
cooking-for-friends Cooking for Friends
by Gordon Ramsay
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
Already a member? Click here to Log In
close

Sign up to 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 Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?