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.
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 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
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)
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.)