Figs Brulée with Vanilla-Eggnog Ice Cream
Ingredients:
1 pint half-and-half
1 cup sugar
4 tea bags Bigelow Eggnogg'n® Tea
2 vanilla beans, split lengthwise and scraped, seeds reserved,
divided
12 egg yolks
18 figs
6 tablespoons butter, melted
1/2 cup sugar
Yield: Makes 18 servings
Instructions:
In a medium saucepan over medium-high heat, combine the
half-and-half, 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
180º 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 350º. Cut each fig in half, and place each
half, cut side up, in a well of a muffin pan.
In a small bowl, mix together the butter and reserved seeds from
remaining vanilla bean. Brush the top of each fig with the butter
mixture, and bake for 6 minutes.
Remove figs from oven, and evenly sprinkle the cut sides of the
figs with the sugar. With a culinary torch, hold the flame about 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 two
prepared fig halves with a scoop of ice cream.
Nutritional Information:
NA