Celebrate summer fruit with this French figgy flan

I love fresh figs. Every Mission fig I pick (before the birds get them) is a summer delight.

The French know how to celebrate these little treasures – showcased in a clafoutis.

Clafoutis is a fancy word for flan. Basically a crustless tart, this version is rich and custardy, but without using too many eggs. Half and half subs for cream.

Try this technique with other summer fruit. (The traditional French favorites are unpitted black cherries or French plums.)

Fresh fig clafoutis

Makes 8 servings

Ingredients:

1 tablespoon butter

1 tablespoon sugar

1 pound fresh figs (7 or 8 large)

3 large eggs

½ cup sugar

½ cup all-purpose flour

1-1/2 cups half and half

1 teaspoon almond extract

1 tablespoon sugar (white or powdered)

Instructions:

Preheat oven to 350 degrees F.

Butter a 10-inch deep pie plate or quiche pan. Sprinkle 1 tablespoon sugar over butter and shake dish gently to distribute.

Prepare figs. Cut off stems and quarter or halve, depending on size. Arrange figs, cut side up, evenly in prepared dish.

In a large bowl, beat eggs until foamy. Add ½ cup sugar, then flour, beating after each addition. Add half and half (half cream, half milk) and beat until well blended. Add almond extract.

Pour custard gently over figs in pan. Transfer dish to preheated oven.

Bake at 350 degrees for 50 to 55 minutes or until top is golden brown and clafoutis is puffy. A thin knife inserted near the center will come out clean. Sprinkle top with remaining sugar.

Serve warm or cold, with whipped cream if desired. Store leftovers in the refrigerator.