Fresh Fig Clafoutis

Recipe By     : John Besh
Serving Size  : 8     Preparation Time :0:15

My figs weren't very sweet- so I sauteed them in butter with 1 Tablespoon of brown sugar, and 1/4 teaspoon each of cardamom, nutmeg, and ground ginger. Then after I put the figs in the pan, I used the butter as part of the 2T needed below.
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  2  Tablespoons  unsalted butter -- melted, plus more for greasing
  2  cups  quartered fresh figs (10 ounces)
  1  cup  whole milk
  3  large  eggs
  1/2  cup  sugar
  1 teaspoon  vanilla extract
  1/2 cup  flour

Preheat the oven to 325°. Butter a 10-inch glass pie plate. Arrange the figs cut side up in an even layer in the plate.

In a large bowl, whisk the milk with the melted butter, eggs, sugar and vanilla until the sugar has dissolved. Whisk in the flour until the batter is smooth. Pour the batter evenly over the figs and bake for about 40 minutes, until golden and puffed. Let the clafoutis rest for 5 minutes before serving.

Source:
  "Food & Wine Best New Chefs All-Star Cookbook"