1tbsp (0.52 oz) (15 gr)unsalted butter,to butter the pan
3eggs, big
2/3C (3,98 oz) (113 gr)white sugar
1C (8,12 fl oz) (240 ml)whole milk
1tbsp (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.