Fig Clafoutis
Recipe: #30246
September 05, 2018
Categories: Desserts, Puddings, Figs, Australian, Italian, Mothers Day Sunday Dinner, Oven Bake, Vegetarian, Kosher Dairy, more
"This is a Maggie Beer recipe I love Maggie's recipes and they never let me down. I am saving this to make for when figs are in season next year...Can't wait!"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (190.7 g)
- Calories 777.5
- Total Fat - 68.9 g
- Saturated Fat - 25.1 g
- Cholesterol - 243.5 mg
- Sodium - 127.6 mg
- Total Carbohydrate - 24.3 g
- Dietary Fiber - 0.1 g
- Sugars - 20.8 g
- Protein - 14.8 g
- Calcium - 70.7 mg
- Iron - 1 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat a fan forced oven to 180C.
Step 2
Grease a 1 litre flan dish with unsalted butter and dust with ten grams of caster sugar, set aside. Really any 1 Ltr ovenproof dish will do.
Step 3
Cut the figs in half and place them into the base of flan tin/dish.
Step 4
Place the flour and remaining sugar into a medium mixing bowl and whisk in the milk and then ad the cream, then add the eggs and continue to whisk until smooth. I think I might use beaters on low!
Step 5
Pour the mix over the figs and place into the preheated oven to bake for thirty to thirty five minutes until the top is puffed and golden and there is only a very small wobble to the clafoutis, this time given will depend on your oven.
Step 6
Remove clafoutis from the oven and allow to stand for five minutes ~ dust with icing sugar and serve with crème fraiche or whipped cream.
Tips
No special items needed.
1 Reviews
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