Apple and Fig Custard

I’m a chocolate fan. But every so often I like to change things up and make a fruit dessert. And while chocolate is very popular this time of year, fruit desserts are also quite popular. The most common fruit dessert? Apple. No, I’m not making an apple pie, today I’m making an apple and fig custard.

But this isn’t your standard custard. See, when I think of custard, I think of a lighter vanilla pudding that can either be eaten on its own or used in tarts. It’s delicious and extremely versatile. But this custard… this custard is baked, transforming it into a lovely clafoutis.

I’ve made clafoutis before and the reason I like making them so much is because unlike your regular custard, these are much easier to make. See, a custard is usually made on top of a stove and stirred and stirred until it’s thickened and pudding like. But the clafoutis is just whisked together and then baked in the oven, creating that lovely, moist cake-like dessert of which I can’t get enough.

This version is perfect for holiday season because as I mentioned earlier, apples are usually the fruit of choice. But unlike most apple desserts, the apples in this one are caramelized first, making them extra sweet. Add some figs (also in season right now) to those super sweet apples, and you have a delightful dessert to end your holiday feast.

Apple and Fig Custard (adapated from Bon Appetit)

Ingredients:

• 4 tablespoons unsalted butter
• 1/2 cup + 2 tablespoons sugar, divided
• 2 teaspoons lemon zest
• 1 vanilla bean, halved lengthwise
• 3 eggs
• 2/3 cup low fat milk
• 2 tablespoons applejack
• 3/4 cup lite sour cream
• 1/2 cup flour
• 1 teaspoon salt
• 2 pounds firm apples, peeled, cored and sliced into 1/2-inch rings
• 6 oz. fresh figs, halved

Directions:

1. Preheat oven to 450°F. Butter a shallow baking dish, sprinkle with a tablespoon of sugar and set aside.
2. Combine 1/2 cup of sugar with zest in a large bowl. Scrape the vanilla bean seeds into the bowl and mix everything together with your fingers until well combined.
3. Blend the eggs in a blender for a minute. While the motor’s running, gradually add the milk and applejack. Then add the sugar mixture, sour cream, flour and salt and continue blending until smooth. Set aside.
4. Melt the remaining butter in a small sauce pan over medium heat. Swirl the pan until the butter browns, about 5 minutes. (Make sure you don’t leave the butter or it’ll burn.) Remove the butter from heat. Add the apples and remaining 2 tablespoons of sugar and toss to coat.
5. Place the apples in a single layer on a parchment lined baking sheet. Roast for about 25 minutes, flipping them halfway through, until the apples are caramelized and tender. Remove from the oven and reduce the temperature to 375°F.
6. Let the apples cool for about 10 minutes then arrange in the bottom of the prepared dish, saving 4 or 5 for the top of the custard. Add the sliced figs, also saving a few for the top. Carefully pour the custard over the fruit, then arrange the reserved fruit on top.
7. Bake the custard for 30-35 minutes or until it’s golden brown and the center’s firm. Let cool for 10 minutes, then serve.