This sweet fig and aniseed pudding is like a clafoutis. The custard bakes to a flan-like consistency and is heavenly served still slightly warm from the oven.

　　

Ingredients

makes 1 (8-inch) pudding

　　Unsalted butter, for greasing the pie pan

　　1/2 cup sugar, plus more for the pie pan and for sprinkling

　　6 fresh figs, peeled and halved

　　3 large eggs, separated

　　1/4 teaspoon salt

　　1 1/2 cups half-and-half

　　1/2 cup unbleached all-purpose flour

　　1 teaspoon brandy

　　1/2 teaspoon aniseed

　　Confectioners’ sugar, for dusting

　　

Step 1

Heat the oven to 400°F. Butter an 8-inch deep-dish pie pan and sprinkle with sugar. Place the figs in the dish cut side up.

　　

Step 2

Whip the egg whites to stiff peaks. In a large bowl, whisk together the sugar, salt, half-and-half, flour, egg yolks, and brandy. Fold the mixture into the egg whites and pour the batter into the prepared dish. Sprinkle the top with a little sugar and the aniseed.

　　

Step 3

Bake for 20 minutes, then reduce the oven temperature to 350°F., and bake for 10 minutes or until puffy and golden. Dust with confectioners’ sugar and serve at once.

　　A Southerly Course