Primary Ingredients
1 cup whole milk
1 cup heavy cream
1 tablespoon honey
6 large egg yolks
½ cup of sugar
1 vanilla bean
8 large fresh large figs, halved
3 tablespoons sugar
2 sheets of brick dough
Primary Technique
- Prepare an ice bath for cooling the crème.
- Place milk, cream, and honey in a small saucepan and bring to a boil.
- In a medium to heavy-bottomed saucepan, whisk the egg yolks and sugar until well blended. While continuing to whisk, add a little bit of the hot liquid, then slowly pour the rest. Put the pan over medium heat, stirring constantly until the custard thickens slightly and has reached 170°F. Immediately remove the pan from heat and strain the custard into a large measuring cup or a bowl. Stir in the vanilla extract. Put into the ice bath to cool.
- Place plastic wrap directly onto the cooled custard and refrigerate until needed. Chill for 24 hours before using to intensify the flavor. Can be refrigerated for up to 3 days
- Place figs cut side up in a shallow baking dish and sprinkle with sugar. Place the baking dish directly under the broiler and cook until sugar caramelizes, about 3-5 minutes.
Fig Mascarpone Ingredients
1 cup mascarpone cheese
1 tablespoon sugar
3 ounces fig puree
1 teaspoon Marsala wine
Fig Mascarpone Technique
- Brush both sides of brick dough with oil and tear into multiple large pieces. Place on a baking sheet and toast in a 350°F oven for 8-10 minutes or until light golden brown. Remove from the oven and immediately sprinkle with cinnamon sugar.
- Spoon crème anglaise into the bottom of a pasta bowl and then pipe mascarpone into the middle. Place three Brûléed figs around the mascarpone and top with three pieces of Feuille de Brick dough.
