FRESH FIG CLAFOUTI
Make and share this Fresh Fig Clafouti recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°; generously butter a 10-inch pie plate; sprinkle evenly with 1 tablespoon sugar.
- In a large measuring cup or a bowl with a pouring spout, whisk the milk, cream, eggs, and vanilla together until well blended.
- In another bowl, sift the flour, ¼ cup sugar, and salt; gradually whisk the milk mixture into the flour mixture until fairly smooth.
- Pour the batter through a strainer into the prepared pie plate; pressing down any lumps of flour in the strainer to dissolve them.
- Arrange the figs, cut side up, on top of the batter; dot the surface with the pieces of butter.
- Bake 50-55 minutes until the edges are puffed and golden and cooked in the center.
- Transfer dish to a wire rack; sprinkle evenly with remaining 1 tablespoon sugar while still warm.
- Serve warm or at room temperature.
Nutrition Facts : Calories 412.9, Fat 22.2, SaturatedFat 12.6, Cholesterol 189.5, Sodium 187.1, Carbohydrate 45.2, Fiber 2.8, Sugar 26.1, Protein 9.7
MISSION FIG CLAFOUTI
Clafouti is a country French baked pudding, versatile enough to serve for breakfast, brunch, tea or dinner, and suited to a wide variety of fruits. Figs, cherries and other stone fruits work well, and I've also made savory clafoutis with fresh corn and mushrooms. I think it's charming to cook and serve this from a cast-iron pan - especially mini pans that make individual servings - but you can use decorative porcelain pie pans, individual gratin dishes or any skillet providing it is not nonstick. Clafouti tastes and looks best served directly from the oven, while it's puffy and light. It can also be served at room temperature, but it will settle in the pan as it cools. Michael's notes: If you plan to serve individual clafoutis from mini pans, heat the pans in the oven until quite hot, about five minutes, then divide the cooked fruit among the pans, top with the batter and bake. Cooking time will vary depending on the size of the pans. To make a cherry clafouti, use 1 1/4 cups pitted cherries. Substitute 1 teaspoon grated lemon zest for the cinnamon and Grand Marnier for the grappa.
Provided by Michael Chiarello : Food Network
Categories dessert
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Make the batter: Sift the flour, granulated sugar, cinnamon and salt into a bowl. In a separate bowl, whisk the eggs, egg yolk, and milk until well blended. Add about 1/3of the egg mixture to the flour mixture and whisk to form a paste, then gradually incorporate the remaining egg mixture. Whisk until well blended.
- 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. Add the pod and the butter and cook over moderately high heat until the butter turns nut brown. Add the figs and cook, stirring often, for about 1 minute to soften them. Remove the vanilla bean pod and discard. 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. Add the grappa or other brandy, swirl the pan briefly, then spread the fruit evenly in the pan.
- Remove the pan from the heat. Working quickly, pour the batter through a sieve evenly over the fruit. Bake until the edges of the clafouti are puffed and browned and the center is set, about 15 minutes. Remove from the oven.
- Put some confectioners' sugar in a sieve and generously dust the surface of the clafouti. Serve warm directly from the pan with a dollop of creme fraiche.
FIG AND RASPBERRY CLAFOUTIS
Steps:
- Preheat oven to 400 degrees F. Arrange the fresh figs, cut side up, in a buttered 2-quart baking or gratin dish. Sprinkle the dried figs and raspberries around and on top of the fresh figs. Set aside. In a blender or food processor, combine the flour, 1 1/4 cups of the cream, the sugar, eggs, and salt. Process until well-mixed, about 30 seconds. Pour the batter over the fruit. Sprinkle the top with the sliced almonds. Bake in the middle of the oven until the top is golden and the batter is slightly firm to the touch, 25 to 30 minutes. Transfer the pan to a rack and let it cool for 15 minutes. In the meantime, combine the remaining 1-cup cream with the confectioners' sugar and the vanilla, and whip until soft peaks form. Spoon the clafoutis onto individual plates, and serve with whipped cream.
FIG CLAFOUTI
This elaborate-looking French dessert takes only 10 minutes to prepare.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 50m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch pie plate or shallow 1-quart baking dish. In a small bowl, toss figs with 1/4 cup baking mix; set aside.
- In a large bowl, whisk together eggs, half-and-half, butter, and remaining cup baking mix. Add fig mixture; stir just to combine. Transfer to prepared pie plate; place on a rimmed baking sheet. Bake until center of clafouti is set, 35 to 40 minutes. Let cool just until warm. Dust with confectioners' sugar before serving, if desired.
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