Preheat oven to 180°c. Grease a shallow 2 litre ovenproof dish

Whisk eggs, vanilla paste, caster sugar and flour in a medium bowl until smooth. Add cream; whisk to combine. Pour mixture into dish.

Arrange figs and raspberries over mixture; sprinkle with demerara sugar.

Bake clafoutis for about 40 mins. Stand 10 mins before serving. Dust with sifter icing sugar.