A Family Affair
STRAWBERRY
& FRESH FIG BRULÉ
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After a substantial main course, a light
and fruity dessert is required. This variation of an old standard is
always popular, so it's probably best to double the recipe and make 8
servings.
Only use figs if they are prefectly ripe - if you can't get ripe figs use blackberries,
blueberries or passion fruit.
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Ingredients
4oz/125g very sound, ripe figs, sliced
4oz/125g strawberries, halved, or whole, wild strawberries
1 vanilla pod, split lengthways
¼pint/150ml double cream
¼pint/150ml crème fraîche
4 egg yolks (size 4)
1tbsp fructose (fruit sugar)
demerara sugar, for sprinkling
Method
1. Pile the fruit into and around the edges of 4 ramekin dishes.
Place the vanilla pod in a pan.
Stir in the two creams and heat to just below boiling point.
Remove the pod.
2. Beat the egg yolks and fructose together in a pan then gradually beat
in the hot vanilla cream.
Heat gently until the sauce has thickened.
Pour the custard over the fruit in the ramekins and set aside to cool.
When cool, chill for 2-3 hours until set.
3. Sprinkle the puddings with a little demerara and grill under a preheated
hot grill.
The sugar should caramelize and, when allowed to cook, forms a hard protective
coating to the top of the custard cream.
Serve cold.
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