This fig clafouti recipe is a variation on a traditional puffed French custard cake. A touch of ground cinnamon and a drop of Cognac gives a gentle spiciness and depth of flavor to the figs. Served warm, with a dollop of homemade crème fraiche, it creates a rustic, French countryside feel perfect for an cozy family dinner.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
- 6-ounce package dried figs
- 2/3 cup hot water
- 2 tablespoons Cognac
- 1 tablespoon softened butter
- 1 cup whole milk
- 1/4 cup heavy cream
- 2/3 cup all-purpose flour
- 3 large eggs
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon confectioners’ sugar (powdered)
Halve the figs lengthwise and place them in a medium-sized bowl. Pour the hot water and Cognac over the figs. Allow the figs to soak until they soften, about 10 to 15 minutes. Pour off and discard the remaining soaking liquid and set the figs aside for a moment.
Preheat an oven to 350F. Butter a 9-inch by 9-inch square baking dish or a 9-inch deep-dish pie round with the softened butter.
In a large bowl, whisk together the milk, cream, flour, eggs, sugar, vanilla extract, cinnamon, and salt until it forms a smooth, thin batter. Spread 3/4 cup of the batter onto the bottom of the prepared baking dish and bake it for 2-4 minutes. Watch the batter closely and remove it before it cooks through completely. It should just start to thicken and set when it is removed from the oven.
Transfer the dish to a heatproof surface and arrange the prepared figs in a fan pattern over the hot batter. Pour the remaining batter over the figs and bake for 35-40 minutes, until a knife inserted in the center comes out clean.
Sprinkle the confectioners’ sugar over the finished clafouti and serve it warm.
This fig clafouti recipe makes 8 servings.