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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 8 |
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It is recommended to use a variety of fresh figs for a mixture of flavors, sizes, and colors. Ingredients:
1/4 cup sugar |
1 tablespoon sugar |
1 1/2 cups whole milk |
1 cup heavy cream |
4 large eggs |
1 teaspoon vanilla extract |
1 cup all-purpose flour |
1/4 teaspoon salt |
1 lb fresh fig, stems trimmed, halved lengthwise (or quartered, if large) |
1 tablespoon unsalted butter, cut into small pieces |
Directions:
1. Preheat oven to 350°; generously butter a 10-inch pie plate; sprinkle evenly with 1 tablespoon sugar.
2. In a large measuring cup or a bowl with a pouring spout, whisk the milk, cream, eggs, and vanilla together until well blended.
3. In another bowl, sift the flour, 1/4 cup sugar, and salt; gradually whisk the milk mixture into the flour mixture until fairly smooth.
4. Pour the batter through a strainer into the prepared pie plate; pressing down any lumps of flour in the strainer to dissolve them.
5. Arrange the figs, cut side up, on top of the batter; dot the surface with the pieces of butter.
6. Bake 50-55 minutes until the edges are puffed and golden and cooked in the center.
7. Transfer dish to a wire rack; sprinkle evenly with remaining 1 tablespoon sugar while still warm.
8. Serve warm or at room temperature.
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