Ingredients
FIG FLOGNARDE
Large Eggs 3
Sugar ½ cup
Butter ½ cup, divided (6 tbsp for batter + 2 tbsp for pan/ramekins)
Armagnac 1 tsp
Vanilla ¼ tsp
Salt ¼ tsp
Milk, lightly warmed 1 cup
Unbleached Cake Flour, lightly spooned and leveled ⅔ cup
Medium Figs 12–14
Cane or Raw Sugar For sprinkling
ARMAGNAC WHIPPED CREAM
Heavy Whipping Cream 1 cup
Crème Fraîche 2 tbsp
Sugar 2 tbsp
Armagnac 1 tsp
Flamingo Estate Fig Noir For drizzling
Steps
- Preheat oven to 375°F.
- Whisk eggs with sugar, salt, vanilla, and armagnac until very incorporated and foamy. Stir in melted butter while whisking to emulsify. Whisk in the flour and then the milk. Immersion blend or use a blender to break up clumps and blend.
- Butter the mold or molds. Destem and cut figs into 6 segments each. If using ramekins, separate evenly amongst each ramekin or place evenly across the bottom of the dish.
- Distribute batter evenly.
- Sprinkled top with cane sugar.
- Bake at 375°F for 15 minutes, or until golden brown and the center is set
- ARMAGNAC WHIPPED CREAM
- Whisk all ingredients together until soft peaks form.
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