I have learned to trust recipes that feel at home on both a weekday table and a table full of guests; Fig Clafoutis has that ease. I have always believed the dessert table should feel joyful, and this one understands the assignment. Once it is in the oven, the kitchen begins to do that wonderful work of building anticipation.
Ingredients
- 400g. Figs
- 40g. Sliced almonds
- 4 eggs room temperature
- 70g. Sugar
- 1/4 tsp. Vanilla powder
- 1 tbs. Orange blossom water
- 150g. Milk full fat
- 50g. Melted salted butter
- 75g. Flour
- Pinch of salt
- Date syrup
- Flaky salt
Instructions
- Before I start the recipe I must say I used a 9 inch cheesecake pan which resulted in a thinner clafoutis, I recommend using an 8 inch also don’t forget to line the whole pan with parchment paper from the inside! Don’t make my mistake I only lined the bottom and because I have an old cheesecake pan the batter started seeping so I had to line the whole thing with foil from the outside which is not practical 🤪.
- Preheat oven to 350 F.
- Snip the the top of the figs and slice in half arrange at the bottom of your pan then sprinkle with almonds.
- For the batter wish the egg’s, 70 g of sugar, vanilla and 1 tablespoon of orange blossom water until light in color continue whisking while adding the milk and melted butter, then whisk in 75 g of flour.
- Pour the batter over the figs and bake for 40-45 minutes. You know that it’s ready by checking with a toothpick it should come out clean. To get a darker color I like to turn off my oven and leave it for a few minutes.
- Drizzle with date syrup and some flaky salt if you like.