Apple & Fig Custard Clafoutis

I love September and October's apple season here in New Jersey right now, but in my garden I still have a dozen figs ready to ripen and some straggly green beans hanging on for dear life.

Farmer's markets still have some cherry tomatoes if you are lucky, and my basil plants are doing GREAT (unless we have a cold snap, then they will be toast).

I came home from Paris to find 3 plump ripe figs waiting for me....perfect for this early fall recipe that I saw in Bon Appetit Magazine.

They are calling it a "custard", but to me, it's a clafoutis, and since I just came home from France, I am sticking with the French title.
My recipe has not much to do with their recipe, I was just inspired by the photograph.

Apple & Fig Clafoutis:

1 tbsp raw sugar to sprinkle in the pan
2 tbsp melted butter
1/4 cup flour
1/4 cup almond meal
1/3 cup granulated sugar
4 eggs
1 cup creme fraiche or heavy cream
zest of a lemon
pinch cinnamon
1/2 tsp vanilla
1 apple, peeled or not, cut into thick slices
4 fresh figs, sliced in half (dried figs would be good too)

Pour the melted butter on the bottom of a 2 quart shallow baking dish and sprinkle the bottom and sides w/ the turbinado (raw) sugar.

Whisk all ingredients (except the fruit) together or whiz in a blender to combine.

Pour into prepared baking dish and top w/ the figs and apple slices.

Bake 400F for 30 minutes until puffed and golden!

The clafoutis will deflate after you take the don't be sad.


Frank said…
I'm a big fan of clafoutis. It's so simple to make yet so comforting. I love it with apples but haven't tried figs–and I have a surfeit in the fridge, just waiting to be used...
Amen Kahwajy said…
Since you started your posts after your Paris return, I realize how often I use your ideas to keep me out of a rut, try different foods (like the pickled raisins with shallots) etc. This clafoutis will be tomorrow's rainy day project. Thank you, and many more thanks for those wonderful vacation posts!

Amen Kahwajy said…
This comment has been removed by the author.
Stacey Snacks said…
I appreciate all of your nice comments!
Thank you!