Fig Clafoutis
无花果克拉夫提 · pan chinese cuisine
Clafoutis is a classic French dessert traditionally made with cherries, with a texture somewhere between a cake and a pudding — soft, silky, and sweet. The most important tip: the figs must be very ripe (90%+ ripeness). If you can peel the skin off by hand, they are ready; underripe figs release water when baked and stay firm. With purple-skinned figs, tart blueberries balance the sweetness best; with green figs, blueberries are optional. Note: figs are traditionally not eaten with cold-natured foods (especially crab), as the combination is said to cause digestive upset.
Marisol VegaFirst-gen Mexican American mom of three trying to finally write down my abuela's recipes before I forget them. Slow-cooked pozole Sunday regular here. Ask me about mole shortcuts!Nutrition & allergens
Contains:EggMilk
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (1 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
egg鸡蛋
7.05 oz
cake flour (low-protein flour)低粉
2.82 oz
0.14 oz
caster sugar细砂糖
2.82 oz
milk牛奶
9.88 oz
fresh figs鲜无花果
12.0 piece
40.0 piece
butter黄油
as needed
as needed
Steps
- 1
Step 1
Select 2-3 ripe figs and peel them. Halve small figs and quarter larger ones. Rinse the blueberries and drain them well.
✅ Done when: The figs are peeled and cut, and the blueberries are rinsed and drained dry.
- 2
Step 2
Take a baking dish (14 cm diameter, 4 cm high) or a 4-inch cake pan (not a springform), and brush the inside with a thin layer of butter to prevent sticking. Meanwhile, preheat the oven to 200°C (top and bottom heat).
✅ Done when: The dish is evenly buttered and the oven has reached 200°C.
- 3
Step 3
In a clean bowl, beat the eggs with the sugar until combined. Sift in the flour and baking powder and stir until a smooth batter forms. Slowly pour in the milk while stirring until the custard batter is uniform.
✅ Done when: The batter is smooth, fine, and free of lumps, with the milk fully incorporated.
- 4
Step 420 min
Medium-high heat
Strain the batter into the baking dish, arrange the figs and blueberries on top, and bake on the middle rack at 200°C (top and bottom heat) for about 20 minutes — if using a cake pan, reduce the bottom heat to 180°C. Every oven varies, so adjust as needed.
✅ Done when: The surface is golden brown.
- 5
Step 5
Dust with powdered sugar and serve hot — be careful not to burn your mouth.
✅ Done when: The clafoutis is dusted with powdered sugar and ready to eat while warm.
- 6
Step 6
Note: figs that are not fully ripe stay firm after baking, with a texture like undercooked radish rather than soft and custardy. For a doubled batch in an 18 x 13.5 x 4.5 cm baking dish, bake about 25 minutes.
✅ Done when: Noted reference bake: a doubled batch takes roughly 25 minutes.
- 7
Step 7
Note: a doubled batch in a metal pan (16 cm base diameter, 20 cm top diameter, 4 cm high) took 20 minutes, with the last 3 minutes just for browning. On your first bake, watch closely during the final 5 minutes. The puffed height will settle somewhat as it cools.
✅ Done when: The surface is browned, taking only about the last 3-5 minutes of the bake, and the puff settles as it cools.