Where my fig lovers at? Fresh fig clafoutis is a creamy, custardy dessert that’s too easy not to try.
I have the simplest dessert for you today.
You guys, say hello to this gorgeous fig clafoutis. I’m so excited to share the recipe with you. It really is too good for words.
If you’ve eaten a fresh fig, you already know that they are deliciously sweet with a luscious, velvety texture. A real sexy fruit, IMHO.
Now imagine that already sexy fruit gently roasted in a custardy filling with the tops caramelized just a bit. Oh, yes!
What is clafoutis?
Clafoutis is a baked French dessert, made traditionally with black cherries, arranged in a dish and covered with a flan-like batter. It’s a delicately sweet dessert that is super easy to throw together. I would describe it as a cross between a Dutch baby + custard. Super creamy and silky.
Traditional clafoutis recipes call for ripe cherries but that’s not all you can use. Fresh figs are the PERFECT fruit for this decadent dessert.
What’s in fig clafoutis?
Just a few simple ingredients to make this uncomplicated dessert. Here’s the recipe deets:
❤️ fresh figs… the fresher, the better. Dried figs will not work for this recipe.
❤️ the batter… a simple mix of eggs, milk, sugar, vanilla, flour, + salt. To keep it dairy free + gluten free, I use full fat coconut milk and a mix of almond + tapioca flour. You could pretty much use any dairy free milk and gluten free flour that you like. Each combo will give a different texture + flavor.
That’s it. Just blend it all up, add the halved figs, + bake it up. How easy it that?
What type of figs should I use for fig clafoutis?
There are hundreds of varieties of figs. Any of them will work for this clafoutis. Just be sure they are ripe, sweet, and fresh.
How to eat fig clafoutis
Serve lukewarm. If you like, you can add a dusting of powdered sugar + sometimes a bit of cream.
I LOVE my clafoutis warm but I also like it cold out of the fridge the next day. I skip the powdered sugar but sometime will add a dollop of coconut whipped cream. You could do regular whipped cream, yogurt or creme fraiche as well.
Trust me. This recipe is worth making. Ask my family. They could not get enough of this dessert.
Be sure to check out my recipe for Easy Cherry Clafoutis.
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- Preheat oven to 375’F. Grease a 10 inch ceramic quiche pan, glass pie dish, or cast iron skillet with fat of choice. Set aside.
- In blender, blend together eggs, coconut milk, coconut sugar, vanilla, almond flour, tapioca flour + salt until creamy smooth. Pour batter into greased tart pan and arrange halved figs over the batter.
- Place in oven and bake for 30 minutes, until golden and center is set. Cool for 20 minutes or so before serving. Tastes great leftover the next day too out of the fridge. Enjoy!
Use coconut or avocado oil to grease pan if strictly dairy free.
Gluten free flour substitutes. I highly recommend using blanched almond flour as it gives a wonderful taste. You could sub sweet rice flour, GF oat flour, or cassava flour for the tapioca flour. I haven’t tried using a 1:1 gluten free flour mix for the entire 3/4 cups of flour but I’m guessing it would work beautifully too.
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