Fig Flaugnarde

Fig Clafoutis

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.

fig clafoutis

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)

  • 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


  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!


  1. says

    Hi Mable,

    I LOVE fig flaugnardes – and yours is absolutely gorgeous. Thank you for sharing your beautiful creations! Lovely meeting you too. :)

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