Active Time: 10 minutes
Cook Time: 35-40 minutes
A clafoutis may sound fancy, but it’s a quick and easy-to-prepare dessert. In this version, the sweetness of ripe Black Mission figs play against the intense umami flavors of the Bleu du Bocage. This is a sophisticated dessert for adults, best enjoyed with a glass of Banyuls.
1/2 pound Black Mission figs, trimmed and quartered
1 cup whole milk
½ cup granulated sugar
2 tablespoons butter, melted + more for buttering the pan
1 tablespoon orange zest
1 teaspoon orange extract (substitute vanilla extract if you don’t have orange extract on hand)
Pinch of kosher salt
½ cup all-purpose flour
¼ pound Bleu du Bocage, rind removed and crumbled
2 teaspoons Demerara, Turbinado, or other coarse sugar
Preheat the oven to 325°F. Butter a pie pan (preferably glass). Arrange the figs in the pie pan.
In a large bowl, whisk together the milk, eggs, sugar, butter, orange zest, extract, and salt until the sugar is dissolved. Add the flour and whisk vigorously until smooth. Pour the mixture over the figs. Gently scatter the crumbled cheese over the top. Sprinkle with coarse sugar and bake for 45-50 minutes, until the clafoutis is puffed, golden, and the center is set. Serve immediately.