Fig Clafoutis


Our little fig tree is in full swing. So what’s a gal todo when she has a good deal of figs, but not enough for jam – bake em! Today I made a Clafoutis with figs. This is a classic French baked custard with figs. I did not have vanilla sugar so I seeped the vanilla in with the butter while it melted and added a little vanilla to the the mix.

2 lb is figs, halved lengthwise
4 TBSP butter
2 TBSP honey
6 eggs
1/2 c vanilla sugar
Pinch of salt
1 tsp cinnamon
1 vanilla bean
2/3 c flour
2 tsp vanilla
1 c milk

Preheat oven to 400. Butter a 10 inch porcelain or glass pie pan. Place figs in the pan, so they are nice and snug. Drizzle with honey.

Scrape vanilla bean into a small sauce pan, add bean and butter and melt butter over low heat. Once melted remove from heat.

In a larger in mixing bowl, combine eggs and sugar and beat until frothy. Remove vanilla bean pod from butter and add all the remaining ingredients, beat to combine.

Pour over the figs and bake for 30 minutes until the custard is set and puffy. Remove from the over and cool for 30 minutes. Dust with powdered sugar and serve.

Serves 8.


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