Fig-Blueberry Clafouti Recipe

Fig-Blueberry Clafouti

Serves 6

Based on the classic French fruit custard, this version of a clafouti stars seasonal figs. Serve this luscious dessert warm and topped with ice cream or other toppings. For a decorative flourish, carefully peel off curls of lemon zest to use as a garnish. Be sure to use a baking dish large enough for the custard filling and the figs to spread out. This will ensure uniform cooking throughout.

1 lb. figs (about 8 medium), halved
1 ½ cups fresh or frozen blueberries
1 cup all-purpose flour
2 Tbs. yellow cornmeal
½ tsp. salt
1 tsp. grated lemon zest
3 extra-large eggs
½ cup granulated sugar
1 ½ cups whole milk
2 Tbs. crystal sugar or pearl sugar, for the top

Preheat the oven to 350F.
Arrange fig halves in the bottom of a 7×13-inch oval gratin dish or a 9×11-inch baking pan, cut side down. Sprinkle blueberries over and around figs.
Whisk together the flour, cornmeal, salt, lemon zest and eggs. Whisk in the sugar. Gradually whisk in the milk, and beat thoroughly for about 30 seconds. Pour the batter over the fruit.
Bake for 30 minutes. Sprinkle the top with crystal or pearl sugar. Bake for 15 minutes more, or until puffed and lightly golden. Remove from the oven, and serve warm with vanilla ice cream, whipped cream or crème fraîche.