Black Mission Fig Claufoutis with Homemade Caramel Sauce
This recipe makes a great introduction to the cooking technique of clafoutis. It is a simple and stress-free dessert for fig season.
Ingredients
For the clafoutis:
- 1⅓ cups all-purpose flour
- 1⅓ cups sugar
- pinch of salt
- 2½ cups whole milk
- ½ cup plus 1 tablespoon unsalted butter melted
- 6 tbsp Armagnac or brandy
- 8 large eggs
- 12 fresh black mission figs halved (1 cup rehydrated dried figs, quartered, can be substituted)
For the caramel sauce:
- 1 cup sugar
- 6 tbsp unsalted butter
- ½ cup heavy cream
Powdered sugar, for garnish
Instructions
To prepare the clafouti:
- Preheat the oven to 350°F.
- Butter a 9-inch cake pan and set aside.
- Sift together the flour, sugar, and salt in a large bowl.
- Form a well and using a fork, mix in the milk, melted butter, Armagnac, and eggs.
- Beat until smooth and strain through a fine-mesh sieve.
- Place the figs face down in the cake pan and cover with the clafouti mixture.
- Bake for 45 minutes or until a toothpick inserted into the middle of the clafouti comes out clean.
To prepare the sauce:
- Heat the sugar in a stainless-steel pan over medium-high heat and stir occasionally until the sugar turns brown, about 5 to 7 minutes.
- Remove the pan from the heat, add the butter, and whisk until the butter has melted.
- Add the cream and continue to stir constantly until the cream is completely incorporated. (Makes about 1 cup)
To serve:
- Slice the clafouti into 6 slices and transfer each slice to a plate.
- Drizzle each slice with the caramel sauce and dust with powdered sugar. (You can also warm the clafouti in a low oven before serving.)