Fresh Fig Clafouti

• 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

1. Preheat oven to 350u0b0; 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.

sugar, sugar, milk, heavy cream, eggs, vanilla, flour, salt, fresh fig, unsalted butter

Taken from www.food.com/recipe/fresh-fig-clafouti-188395 (may not work)