This fig clafoutis is so good! A clafoutis is a dessert of French origin, which is very simple to make. Plus, you need very few ingredients to make it! Originally, the classic recipe is made with fresh cherries, instead of figs. But in this case, to make it a little different, and because it tastes so good this way, we make it with fresh figs.
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The idea is to use a type of fruit that is sweet, because that is precisely what gives most of the sweetness to this recipe. The base flavor is itself quite neutral, and the fruit is the part that stands out the most.
A clafoutis has very little flour, and a lot of eggs, so the texture is similar to a sort of creme caramel. It is smooth and creamy. And in the bottom part feels more cakey.
In the photos you can see that the texture is creamier and “creme caramel-like” on the top, and underneath a slightly thicker and denser texture forms while baking.
Something interesting and very particular about this dessert is that when it is baked, it puff up a lot, and when it comes out of the oven it stays that way for a bit. But after a few minutes, it deflates and becomes much thinner, and that’s normal, and it always happens, that’s the recipe, so don’t worry if you see it deflates.
The result is always a really pretty dessert, that can also be eaten even as a snack, or as breakfast, because it is not very strong in flavor, so it is ideal to combine with your favorite drink.
This is a dessert that is not too sweet, and has a fresh and light flavor, which makes it perfect for summer months.
If you like this recipe, you have to check out our fig newton bars, they are delicious!
Fig clafoutis
Ingredients
- 1 tbsp (0.52 oz) (15 gr) unsalted butter, to butter the pan
- 3 eggs, big
- 2/3 C (3,98 oz) (113 gr) white sugar
- 1 C (8,12 fl oz) (240 ml) whole milk
- 1 tbsp (0.50 fl oz) (15 ml) vanilla extract
- The zest of 1/2 lemon or 1 lime
Instructions
- Preheat the oven to 356º F (180° C). Butter a pie pan of about 9 inches (23 cm) in diameter.
- In a large bowl add the eggs with the sugar, milk, vanilla extract and lemon zest. Mix with a hand whisk for 1 minute until the ingredients are perfectly integrated.
- Add the sifted flour along with the salt and beat for a few seconds until you get a smooth batter.
- Pour the batter in the pie pan carefully and then nestle the figs, cut in half on top, face up. Bake at 356º F (180° C) for approximately 40-45 minutes until the clafoutis puffs up, and turn golden brown around the edges and a wooden toothpick comes out clean when inserted.
- Once ready, remove the clafoutis from the oven and let it cool down completely. It will deflate as it cools down, which is normal. To serve, decorate with powdered sugar.
