Hoffman Media


Figs Brûlée with Vanilla-Eggnog Ice Cream

Figs Brûlée with Vanilla-Eggnog Ice Cream

1 pint half-and-half
1 1/2 cups sugar, divided
4 bags eggnog-flavored tea*
2 vanilla beans, split lengthwise and scraped, seeds reserved, divided
12 large egg yolks
18 figs
6 tablespoons butter, melted

• In a medium saucepan over medium-high heat, combine the half-and-half, 1 cup sugar, tea bags, and reserved seeds from 1 vanilla bean. Cook until the mixture just begins to boil. Remove from heat, and set aside.
• In a medium bowl, whisk the egg yolks until smooth. Using a ladle, pour 1 cup of the hot half-and-half mixture in a slow, steady stream into the beaten egg yolks, whisking constantly.
• Remove the tea bags from the half-and-half, and then add the egg-yolk mixture to the remaining half-and-half in the saucepan. Cook over medium-high heat, stirring constantly, until thick enough to coat the back of a wooden spoon or until the custard reaches 180° on an instant-read thermometer.
• Strain the custard through a fine-mesh sieve into a stainless-steel bowl set in an ice bath. Stir until the custard is very cold. Freeze the custard in an ice-cream maker according to the manufacturer’s instructions.
• Preheat oven to 350°.
• Cut each fig in half lengthwise, and place each half, cut side up, in a well of a muffin pan. Set aside.
• In a small bowl, mix together the melted butter and reserved seeds from remaining 1 vanilla bean. Using a pastry brush, coat the top of each fig with the butter mixture. Bake for 6 minutes.
• Remove figs from oven, and evenly sprinkle the cut sides of the figs with remaining ½ cup sugar. Hold the flame of a culinary torch 2 inches above the surface of the figs. Direct the flame in an even back-and-forth motion so that the sugar melts and browns. Serve 2 prepared fig halves with a scoop of ice cream.

*For testing purposes, we used Bigelow Eggnogg'n Tea.  

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