Fig Clafoutis

Posted September 23, 2013 by Marc Gottlieb
A variation of the classic French dessert.

Posted in : Cuisines :
  • Prep Time : 15 min
  • Cook Time : 35 min
  • Ready Time : 50 min


8-10 servings


  • 1 whole vanilla bean split and scraped
  • 120 mililiters non-dairy whipped cream
  • 120 mililiters soy milk
  • 2 large eggs
  • 2 large egg yolks
  • 100 grams sugar
  • 15 whole figs stems trimmed


  1. Preheat oven to 200°C (400°F).
  2. Split the vanilla bean lengthwise and scrape out the seeds with the tip of your knife.
  3. In a sauce pan, heat non-dairy cream, soy milk, eggs, yolks, sugar, and vanilla seeds. Stir vigorously until the mixture begins to thicken. Remove from heat.
  4. Ladle the custard into a deep non-reactive baking dish or aluminum pan lined with baking paper.
  5. Slice the figs in half and arrange cut side up, pressing the figs down into the custard.
  6. Bake for eight to ten minutes at 200°C (400°F).
  7. Reduce heat to 160°C (325°F) and bake for an additional 25 minutes, until custard is completely set. Serve warm.

Note: This is a simple variation on cherry clafoutis.