Yep, I love the figs. I had a few left over from my most recent purchase and decided to riff off a Food & Wine recipe called “Black Mission Fig Clafoutis.” I figured I would rename it since:
- I had brown turkey figs, not black mission
- After looking up clafoutis, I still didn’t know how to pronounce it but I knew the word clafoutis didn’t sound yummy
- I wanted to sub buttermilk for the half-and-half to make it healthier and because I didn’t want to go to the store
The end result of my experimentation was tasty and reminded me of a thin buttermilk pie. If you don’t like figs (crazy you!) then you can put whatever fruit you like on top. Here’s how to make it…
Baked Custard with Figs
- 1 cup low-fat buttermilk
- 1/2 cup granulated sugar, plus more for the pan
- 2 large eggs
- 2 tsps pure vanilla extract
- 1/2 tsp triple sec (or finely grated orange zest)
- 1/4 tsp salt
- 1/4 cup plus 2 tbsp all-purpose flour
- Spray oil for pan (or melted butter)
- 3/4 lb fresh figs (about 6-8 large)
- Confectioner’s sugar, for dusting
In a blender, combine the buttermilk, sugar, eggs, vanilla, triple sec and salt. Add the flour in three batches, pulsing for 10 seconds between additions. Let the batter stand at room temperature for 30 minutes.
Cut your fresh figs in half like so:
Set up your grill for indirect heat and level out at 425 degrees. (Or preheat your oven to 425 degrees.) Brush a 10-inch cast iron skillet (or other baking dish) with butter or spray with oil. Dust with granulated sugar.
Pulse the batter once more and pour into the skillet. Set the figs, halved sides up, in the skillet.
Bake for 35- 40 minutes, or until the custard is set and brown around the edges.
Cool for five minutes and dust with confectioner’s sugar.
I have seen this loaded with raspberries, cherries, whatever you like. I am no baker so let me assure you that the batter is super easy.
I’ll be trying out a new method for some spare ribs this weekend (and putting an Italian spin on them) so will let you know how that turns out.