Fresh Fig Clafouti
Delight your taste buds with the rustic elegance of Fresh Fig Clafouti, a classic French dessert that balances simplicity and sophistication. This delicate, custard-like creation features plump, ripe figs baked into a lusciously smooth batter infused with hints of vanilla. With just 15 minutes of prep time, this recipe pairs pantry staples like all-purpose flour and granulated sugar with creamy whole milk and heavy cream, resulting in a dish that’s both easy to make and indulgent. The figs’ natural sweetness caramelizes beautifully as they bake, creating a stunning dessert that’s golden, puffed, and irresistibly fragrant. Finished with a dusting of powdered sugar, this clafouti is perfect for brunch spreads, an elegant dinner finale, or even an afternoon treat. Serve it warm or at room temperature for a show-stopping centerpiece that celebrates the season’s freshest figs.
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Recipe Information
Ingredients
- 12 pieces fresh figs
- 75 grams all-purpose flour
- 100 grams granulated sugar
- 0.25 teaspoons salt
- 3 large eggs
- 240 milliliters whole milk
- 60 milliliters heavy cream
- 1 teaspoons vanilla extract
- 15 grams unsalted butter (softened)
- 15 grams powdered sugar (for dusting)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch (23 cm) round baking dish with the softened butter to prevent sticking.
Wash the fresh figs, remove the stems, and cut them in half lengthwise. Set aside.
In a mixing bowl, combine the flour, granulated sugar, and salt. Whisk until evenly blended.
In another large bowl, whisk the eggs until frothy, then slowly add the milk, heavy cream, and vanilla extract. Continue to whisk until the mixture is smooth.
Gradually add the dry ingredients to the wet ingredients, whisking continuously to ensure there are no lumps. The batter should have a thin consistency, similar to pancake batter.
Pour a small amount of the batter into the greased baking dish to create a thin layer at the bottom and bake in the preheated oven for 5 minutes. This will help create a base layer for the figs.
Remove the dish from the oven and arrange the fig halves, cut side up, evenly over the partially baked batter.
Carefully pour the remaining batter over the figs, ensuring they are mostly covered but still visible.
Return the dish to the oven and bake for 35-40 minutes, or until the clafouti is puffed, golden, and a knife inserted into the center comes out clean.
Allow the clafouti to cool for 10-15 minutes. It will deflate slightly as it cools, which is normal.
Dust the clafouti with powdered sugar before serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
1627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 714 mg | 31% | |
| Total Carbohydrate | 299.3 g | 109% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 225.2 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 528 mg | 41% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1856 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
