Widely recognized for The Cake Mix Doctor series, author Anne Byrn blends Southern stories and nostalgic recipes in her brand-new cookbook, Baking in the American South: 200 Recipes and Their Untold Stories. In our September/October 2024 issue, read about Anne’s journey across the region and exploration of culinary traditions as she compiled the book’s tantalizing repertoire—including this creamy Fig and Lemon Clafoutis.
The excerpt and recipe below are taken from Baking in the American South: 200 Recipes and Their Untold Stories by Anne Byrn. Copyright © 2024 by Anne Byrn. Used by permission of Harper Celebrate.
One of the most delicious puddings is the French clafoutis, a cross between a Dutch baby and a custard, something a French grandmother might make using the first fresh fruit of the season. And if that French grandmother was at my house in the summertime, she might notice the massive fig tree outside my kitchen window and get to work prepping clafoutis.
Figs, whether Brown Turkey or the thinner-skinned Celeste, love well-drained soil and sunshine. The season comes at once, and you have to work quickly to put them up into preserves or just immerse yourself in figs—on green salads with blue cheese, on pizza instead of fresh tomatoes, and tucked into the cozy comfort of this clafoutis.
Notice the special step of pouring a little custard into the dish and letting it bake. This sticky base keeps the figs in place once the rest of the lemon-scented custard is poured around them. I adapted this recipe from one from Atlanta chef Anne Quatrano, who is as crazy about figs as I am, and I’m not sure what is more enjoyable, spooning into the soft and squiggly figgy custard or just saying the word as it is pronounced in France—
“Cla-fou-TEE!”
- 1 teaspoon soft butter, for greasing the pan
- 4 large eggs
- ¾ cup whole milk
- ¾ cup heavy cream
- ⅔ cup (135 grams) granulated sugar
- 1 teaspoon grated lemon zest
- ¼ teaspoon salt
- ¼ cup (30 grams) all-purpose flour
- 8 to 9 figs (about 8 ounces), halved and stems removed
- Heat the oven to 425°F, with a rack in the middle. Brush a 9- to 10-inch pie pan or gratin dish with the butter and set aside.
- Place the eggs, milk, cream, sugar, lemon zest, and salt in a large bowl. Beat with an electric mixer on low speed until well combined, 1 minute. Increase the mixer speed to medium and beat until lightened, 1 minute longer. While the mixer is running, add the flour and beat until just combined.
- Pour about ½ cup of the batter into the prepared pan and place in the oven until set, 4 to 5 minutes. Remove the pan from the oven and place the figs, cut side up, in the custard so they stick in place. Carefully pour the remaining batter around them. Return the pan to the oven and bake for 15 minutes. Reduce the temperature to 375°F and bake until the clafoutis is well browned and just firm to the touch in the center, 10 to 15 minutes more. Remove and serve warm or cool to room temperature, 1 hour, then serve.
Find our spotlight of Anne Byrn’s new cookbook in our September/October 2024 issue and browse more web-exclusive content here.
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