What I loved best about Julia Child was how she embraced French cooking - both the complex and the rustic - with her sensibility. I felt inspired to make my version of her Clafoutis. It combines the sensibility of the rustic French custard cake with my beloved Californian figs and the coconuts of my roots. I can only hope that she would approve.
In the jar of the blender, place the coconut milk, heavy cream, sugar, eggs, vanilla extract, salt, and flour (Julia recommends following this precise order). Blend at high speed for 1 minute. Strain into a bowl or pitcher and set in the refrigerator while preparing the ramekin dishes. This can also be done the night before.
Butter 6-8 ramekin dishes and place on a baking sheet. Pour a little batter into each (about 1/2 inch) and place into oven for about 5 minutes.
Remove from oven, and arrange the figs in each ramekin, sprinkle a little sugar on the fruit, then pour remaining batter over the figs.
Return the ramekins into the oven and bake for about 35 minutes, or until the clafoutis has puffed and turned a golden brown.
Meanwhile, toast the coconut flakes in a medium skillet over medium heat, stirring frequently. When the coconut is golden, stir in the sugar and set aside.
Remove from oven. The clafoutis will collapse. Sprinkle coconut sugar over each and serve while warm.
Notes
Adapted from Clafoutis, Mastering the Art of French Cooking (Child, Bertholle & Beck, 1961).