Happee Monkee

You know how I get around a new ingredient, especially, with one I have never used before – I simply become obsessed. I start finding 101 ways to use it. Cook it. Bake it. Stew it. Roast it. You-name-it, I’d do it. My cousin once wrote on my  Twitter after my plum episode that I should be sent to Queensland to salvage the ‘too-much mango’ situation. My only explanation is: I am an uncomplicated creature (when it comes to food anyway), I see ingredient A, I use ingredient A. So basically when I see figs, I use figs.

This delicate, buttery, moist flan-like batter is beautiful with just about any fruits. Whilst clafoutis uses cherries or any type of berries, a flaugnarde uses other fruits. Read here for more details. Really simple recipe with great results.

Fig Flaugnarde (serves 4)
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Ingredients:

• 40g butter, melted, cooled
• 2 eggs, separated
• 1/3 cup (75g) caster sugar
• ½ teaspoon finely grated lemon rind
• ½ teaspoon vanilla extract or rum
• ¼ cup (35g) plain flour
• 1/3 cup (80ml) thick cream, plus extra, to serve
• 4 fresh black or green figs, halved
• Icing sugar, for dusting

Method:

1. Preheat oven to 180°C.
2. Whisk butter, yolks, sugar, rind and vanilla until pale and sugar dissolves.
3. Add flour and cream and whisk until smooth.
4. In another bowl, whisk eggwhites and a pinch of salt to soft peaks.
5. Gently fold into flour mixture.
6. Divide figs in an ovenproof dish. Bake for 20-25 minutes or until puffed and golden.
7. Dust with icing sugar. Serve with cream.

Happy Baking!

Related posts:

1. Doing the Fig Jig
2. Flourless Chocolate Orange Cake