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Caramelized Fig Clafoutis

Caramelized Fig Clafoutis

Bring a taste of the French table to your own kitchen with this delicately silky and custardy pancake-like Clafoutis. Studded with fresh juicy figs, the clafoutis will rise and puff up beautifully as it bakes while the figs will turn jammy-soft. Served with more caramelized saucy figs and a generous scoop of Chantilly, creme fraiche, or ice cream, you’ll feel transported to France in no time.

Ingredients

CLAFOUTIS

190 grams | 1 cup sugar                                                  

15 grams  | 3 tsp buckwheat or brown rice flour                              

105 grams  | 1/2 cup almond flour, toasted                      

375 grams  | scant 1 1/2 cups heavy cream                                      

180 grams  | 3 1/2 each whole eggs                                         

90 grams  | 4 1/2 each egg yolks           

3 grams  | 1/2 tsp salt                                                     

5 grams  | 1 tsp vanilla extract or paste                    

1 each orange, zested

2 pints figs, rinsed, dried, and cut in half (or other fruit)

powdered sugar, for dusting

CARAMELIZED FIGS

figs, rinsed, dried, and cut in half

sugar or honey

salt

smidge unsalted butter or red wine or port or lemon juice, as desired

herbs, spices,

Preparation

CLAFOUTIS

1. Preheat oven to 300F.

2. Prepare an 8 or 9” cake pan by spraying with non-stick spray and then place a round of parchment paper down and spray the parchment paper. Place figs cut side up on the bottom of prepared pan.

3. Combine and sift sugar, flour, and almond flour.

4. Whisk together cream, eggs, yolks, vanilla extract, and orange zest.

5. Add dry ingredients in two or three additions, mixing until just incorporated.

6. Pour into prepared cake pan over figs. Bake in preheated oven until puffed around the edges and just set and slightly wiggly but not jiggly in the center, about 40-45 minutes.

CARAMELIZED FIGS

1. Heat a large, heavy skillet over a medium-high flame. Pour a shallow layer of sugar or honey on the bottom of a pan.

2. Place figs, cut side down onto caramelizing sugar/bubblying honey. Add any herbs or additional flavoring, as desired. Leave undisturbed for 3 to 5 minutes to caramelize, then turn the figs over and cook for another minute.

3. Finish with a smidge of butter or deglaze the pan with desired flavoring.

4. Transfer figs to a separate platter. Pour this sauce over the figs and clafoutis and serve warm with generous spoonfuls of chantilly, creme fraiche, or ice cream.

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Caramelized Fig Clafoutis Part 2

Clafoutis fresh out of the oven — I added sugar to the remaining batter and voila! Sometimes chefs forget ingredients, too…and why Mise-en-Place is so important!

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