← 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

nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
new-american-table New American Table
by Marcus Samuelsson
Already a member? Sign in here
Close_overlay

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 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

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?