This fig and early grey clafoutis combines my Iranian roots with my love of all things French! Clafoutis is a traditional French custard made with cherries. This version uses delicious dried figs that have been soaked in earl grey tea and spiked with a hint of cardamom.
Any Iranian knows that you can’t end a meal without sipping a hot cup of earl grey. The quintessential tea is usually enjoyed with sugar cubes or dried fruit such as dates and figs. I wanted to combine the traditional flavors of my upbringing with one of my favorite French desserts to create an unexpected treat.
This recipe is as simple as whisking up a batter and setting a timer! Top the fig and early grey clafoutis with dollops of freshly whipped cream for a truly special dessert.
fig and earl grey clafoutis
Ingredients
- 1 Tablespoon unsalted butter, softened
- 1 earl grey tea bag (or ½ cup freshly brewed earl grey)
- 6 ounces dried figs (calimyrna or mission), cut in half, larger pieces quartered
- 1 Cup half and half
- 3 eggs, room temperature
- ⅓ cup granulated sugar
- ½ teaspoon vanilla
- ¼ teaspoon salt
- ¼ teaspoon ground cardamom
- ⅓ Cup all purpose flour
- Powdered sugar for dusting
- Whipped cream for topping (optional)
Instructions
- Preheat the oven to 375 degrees. Grease a 10-inch round or oval baking dish with butter, set aside.
- Measure out ½ cup boiling water, place tea bag and dried figs in the water. Set aside to soak for 10 minutes.
- In the bowl of a standing mixer, combine half and half, eggs, sugar, vanilla, salt, and cardamom. Mix until combined and frothy, 2 minutes.
- Add the flour to the egg mixture and whisk until fully combined, 3 minutes. Scrape down the sides of the bowl with a rubber spatula.
- Drain the figs and scatter them in the buttered dish.
- Carefully pour the batter over the figs.
- Bake until the top is starting to brown and a toothpick inserted in the center comes out clean, 20-30 minutes (depending on the size and shape of your dish).
- Cool to room temperature and sprinkle with powdered sugar. Serve immediately with or without dollops of fresh whipped cream.
1 Comment