Did you guys ever read the little engine that could? It’s kids book. So obviously, I’m asking if you read it as a kid, or to your kids, not like, last week at the beach or anything. Not that there’s anything wrong with that, if you did. It’s an encouraging short read.
Anyway! This clafoutis reminded me of that book. It was my “I think I can” dessert of the week. It was the little clafoutis that could!
And did. It totally did it.
I don’t know where or why I got this psycho idea to make a dessert from my fridge - and only from what was already living in there – (oh yes I do – it’s called rain + humidity), but I went wild on my inventory attempting to make something – anything really – that would pass as a decent dessert for our company that night.
The first time was a fail. And it was epic. Like, I may be permanently damaged from those cookies. Then the second was like, bleh. Ya know, just not it. Yes, it was cake. Yes, it had chocolate. Yes, those are all good things. But it was… lame. It had no pizazz! On the third go though, well, I happened to find a tiny little tray of figs hiding on my side door, and then, a fistful of slivered almonds. Hello, ingredient magic!
This clafoutis is almond-y to the extreme thanks to almond x 4! It hosts almond milk, and almond flour, and almond extract, and slivered almonds! And whew – hope you guys like almonds…
But even if you don’t, the awesome thing about this almond & fig clafoutis is it’s pretty subtle. I know that probably sounds weird considering the massive amounts of almond in the recipe, but it somehow all balanced out to be one chill and delicious little clafoutis. And the figs on top? How pretty are they! Total eye & mouth candy. WINNING!
Almond & Fig Clafoutis – Baker by Nature
1 cup almond milk
1 cup heavy cream
3/4 cup sugar
1/2 teaspoon orange zest
1/4 teaspoon salt
4 large eggs
1/2 teaspoon almond extract
1 cup almond flour
1/2 cup + 2 tablespoons all purpose flour
6 ripe figs
1/4 cup slivered almonds
*Serve with cream or powdered sugar if desired
Preheat oven to 375 degrees (F). Butter a 10 inch gratin dish, and set aside.
In a blender combine the almond milk, cream, eggs, sugar, almond extract, orange zest, and salt. In two batches add the flours (almond and all purpose), pulsing for about 20 seconds in between additions. Let the batter rest in the blender container for about 10 minutes, then pulse for another 20 seconds. Pour batter into prepared gratin dish, and top with figs (cut side facing up) and almonds. Bake for 40 -45 minutes, or until top is a light golden brown and the custard is just set. Let cool for 5 – 10 minutes before cutting and serving with cream or powdered sugar.