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