I make clafouti’s all year round, depending on what fruit is in season. I’ve used apricots, berries, plums, cherries, apples and now figs. It’s the same simple recipe with maybe a sprinkle or two of different spices. With apples I use cinnamon; with cherries and pears, a little almond extract.
The best part of this dessert is how forgiving it can be. I don’t have refined white flour in the house, so I needed to substitute something healthier, and since clafouti’s don’t’ really need much ‘lift’ I opted for a gluten free blend. I always swap in coconut milk when a recipe calls for cow’s milk, and because I prefer a more dense texture in my ‘custard,’ I add an additional egg. Chop up fresh figs, add a little vanilla and voila…you have a sweet treat that is great at night, or again in the morning.
1 tablespoon sugar
2 cups coconut milk
4 large eggs
2 teaspoons vanilla extract
1/4 cup sugar (I used date sugar)
1 cup flour (gluten free or whole grain is fine)
1/4 teaspoon salt
1 lb fresh fig, stems trimmed, quartered
1 TB sugar
Cinnamon or cardamom (optional)
Preheat oven to 350°; generously butter a 10-inch pie plate; sprinkle evenly with 1 tablespoon sugar.
In a large measuring cup or a bowl with a pouring spout, whisk the milk, eggs, and vanilla together until well blended.
In another bowl, sift the flour, sugar, and salt; 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 any lumps of flour in the strainer to dissolve them.
Arrange the figs, cut side up, on bottom of baking dish. Pour batter over top.
Bake 50-55 minutes until the edges are puffed and golden and cooked in the center.
Transfer dish to a wire rack; sprinkle evenly with remaining 1 tablespoon sugar and cinnamon while still warm.
Serve warm or at room temperature. If there is any left (!) refrigerate.