Fig and Lemon Clafoutis
Author: 
 
Serves 6 to 8
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/author-anne-byrn-new-cookbook/