Mission Fig Clafouti
Serves: 4
Leila Emmerich
1 January 1970
Based on User reviews:
40
Spice
56
Sweetness
40
Sourness
41
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 tbsps
Granulated Sugar1 tsp
Ground Cinnamon1 pinch
Salt3
Eggs1
Egg Yolk1 cup
Milk2 tbsps
Unsalted Butter1 cup
Creme FraicheDirections:
1
Add the figs and cook, stirring often, for about 1 minute to soften them
2
Preheat the oven to 400 degrees F
3
Make the batter: Sift the flour, granulated sugar, cinnamon and salt into a bowl
4
In a separate bowl, whisk the eggs, egg yolk, and milk until well blended
5
Add about 1/3of the egg mixture to the flour mixture and whisk to form a paste, then gradually incorporate the remaining egg mixture
6
Whisk until well blended
7
Cook the figs: With the tip of a knife, scrape the vanilla bean seeds from the pod into an ovenproof 10-inch cast iron or stainless steel skillet
8
Add the pod and the butter and cook over moderately high heat until the butter turns nut brown
9
Remove the vanilla bean pod and discard
10
Sprinkle the figs with the granulated sugar, reduce the heat to moderately low, and cook until the the sugar has melted and is coating the figs in a light syrup
11
Add the grappa or other brandy, swirl the pan briefly, then spread the fruit evenly in the pan
12
Remove the pan from the heat
13
Working quickly, pour the batter through a sieve evenly over the fruit
14
Bake until the edges of the clafouti are puffed and browned and the center is set, about 15 minutes
15
Remove from the oven
16
Put some confectioners' sugar in a sieve and generously dust the surface of the clafouti
17
Serve warm directly from the pan with a dollop of creme fraiche