Perfectly ripe, succulent figs float in a delicate custard swirled with a sherried caramel sauce. Figs don’t ripen well after being picked, so be sure the figs you choose are ripe. They should be plump and feel heavy in your hand and should be tender but not mushy.
Ingredients
- 5 egg yolks, lightly beaten
- 1½ cups whole milk
- ¼ cup granulated sugar
- 1½ teaspoons vanilla
- ¾ cup packed brown sugar
- ½ cup butter, cut up
- ½ cup whipping cream
- 2 tablespoons light-color corn syrup
- 2 tablespoons dry sherry
- 8 fresh figs or 4 peaches, halved, pitted, and sliced
- 2 tablespoons sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon kosher salt
- ¾ cup pure maple syrup
- 3 tablespoons unsalted butter, melted
- ¼ cup whipping cream
- ½ teaspoon vanilla
- Pure maple syrup (optional)
- Whipped cream (optional)
How to Make It
- In a medium heavy saucepan combine egg yolks, milk, and granulated sugar. Cook and stir continuously with a heatproof rubber scraper over medium heat just until sauce thickens and coats the back of the scraper. Remove from heat. Stir in vanilla.
- Quickly cool custard by placing saucepan in a large bowl of ice water for 1 to 2 minutes, stirring constantly. Pour custard mixture into a medium bowl. Cover the surface with plastic wrap to prevent a skin from forming. Chill for at least 2 hours before serving. Do not stir.
- Meanwhile, for sherry-caramel sauce, in a medium heavy saucepan combine brown sugar, butter, whipping cream, and corn syrup. Bring to boiling over medium-high heat, whisking occasionally. Reduce heat to medium. Boil gently, uncovered, for 3 minutes more. Remove from heat. Stir in sherry. Cool for 15 minutes.
- To serve, halve figs. Spoon custard into 8 dessert dishes. Top each with 2 fig halves, cut sides up. Drizzle with some of the sherry-caramel sauce. (Remaining sauce can be refrigerated in a covered container for up to 2 weeks. Serve over ice cream, cake, or fruit.)
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 379 kcal Calories from Fat: 198 kcal |
|
% Daily Value*
|
| Total Fat 22 g 63% |
Trans Fat 0.0 g |
Cholesterol 171 mg 57% |
Sodium 142 mg 2% |
carbohydrates 44 g 34% |
Dietary Fiber 1 g 3% |
Protein 4 g 8% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |