BAKED FIG CUSTARD with MASALA, HONEY & CARDAMOM

This is a play on two classic French desserts; the clafoutis traditionally made using cherries and Far breton made with prunes soaked in Armanac.  It is easy, however the batter is best made a few hours ahead for best results.

serves 6-8

3 free range eggs

110g (½ cup) raw castor sugar

500ml full fat milk

pinch of salt

½ teaspoon vanilla extract

100g (⅔ cup) Tuerong Farm Lancer winter white flour

finely grated zest of half a lemon

2 tablespoons lemon juice

6 large ripe figs, halved

½ cup masala or armagnac

2 tablespoon ‘local flora’ Peninsula Honey

3 cardamom pods gently crushed to split open 

1 cinnamon stick

30g unsalted butter

In a bowl of a food processor blend together the eggs, sugar, milk, salt and vanilla to mix well.   Add the flour and blend until a smooth batter forms without any lumps. Transfer to a bowl, cover and place in refrigerator for at least an hour.  (This stage can prepared a day ahead then stored in refrigerator until required).

Preheat oven to 180°C (160°C fan-forced). Grease sides and base of a 20cm deep sided baking dish or round cake tin (not spring form). Cut or split the figs in half lengthways.  

Place masala, honey, lemon zest, cinnamon and cardamom in a medium saucepan over a medium heat and bring to a simmer.  Add the halved figs and lemon juice and cook for a minute, jiggling saucepan occasionally to coat figs in the syrup.  Remove from heat and set aside for 30 minutes to cool and macerate in the syrup.

Remove figs with a slotted spoon and transfer to the prepared baking dish, spreading evenly over base of dish, skin side down.  Using a whisk, stir batter to mix well.  Carefully pour batter over the figs.

Bake for an hour, or until golden and cooked in the centre.  To test, give the dish a gentle shake and the centre should not wobble. 

Spoon out dish if hot, or if at room temperature cut into wedges. Drizzle over the masala syrup and serve with cream.  

Fiona Hammond © April 2019

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Mark Brancatisano