Ingredients
10g unsalted butter for greasing
85g caster sugar
410g fresh ripe figs
30g plain flour sifted
80ml full cream milk
120ml thickened cream
3 eggs
250g crème fraiche to serve
20g icing sugar sifted
10g unsalted butter for greasing
85g caster sugar
410g fresh ripe figs
30g plain flour sifted
80ml full cream milk
120ml thickened cream
3 eggs
250g crème fraiche to serve
20g icing sugar sifted
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Methods
1
Preheat a fan forced oven to 180C.
2
Grease a one litre flan dish with unsalted butter and dust with ten grams of caster sugar, set aside.
3
Cut the figs in half and place them into the base of flan tin.
4
Place the flour and remaining sugar into a medium mixing bowl and whisk in the milk and cream, add the eggs and continue whisking until smooth.
5
Pour 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 will also depend on your oven.
6
Remove from the oven and allow to stand for five minutes, then dust with icing sugar and serve with crème fraiche.
1
Preheat a fan forced oven to 180C.
2
Grease a one litre flan dish with unsalted butter and dust with ten grams of caster sugar, set aside.
3
Cut the figs in half and place them into the base of flan tin.
4
Place the flour and remaining sugar into a medium mixing bowl and whisk in the milk and cream, add the eggs and continue whisking until smooth.
5
Pour 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 will also depend on your oven.
6
Remove from the oven and allow to stand for five minutes, then dust with icing sugar and serve with crème fraiche.
