The Dish: Figgy pudding at Figs

The Restaurant: Figs

The Chef: Katherine See

The Dish: Figgy Pudding

Figgy Pudding Recipe:

1 loaf brioche bread, crust removed and cubed ½" pieces (note: day-old bread is preferred if unavailable, cube bread and let sit out on a sheet tray for a couple hours)

2 cans evaporated milk

1 cup heavy cream (purchase quart and use remaining for brandy cream below)

2 cups FIGs fig jam (recipe enclosed or a substitute favorite pre-made fig jam that has whole fig pieces)

1 cinnamon stick

1 vanilla bean, split length-wise

1 pinch nutmeg

1 pinch salt

4 eggs

1 cup bandy cream (recipe enclosed)

Vanilla ice cream optional

In a heavy bottom sauce pan, combine evaporated milk, heavy cream, fig jam, cinnamon stick, vanilla, nutmeg and salt. Cook over medium-low heat for 30 minutes stirring occasionally. Remove from heat and let cool. In a large bowl whisk eggs and slowly add fig base. Mix thoroughly until ingredients incorporate. To mixture add cubed brioche and continue to stir. Place mixture in a greased deep dish baking pan covered with parchment. Place in a hot water bath in oven for 1 hour on 300 degrees. Remove carefully let cool. To serve, place a pool of brandy cream on bottom of plate, top with pudding, place a scoop of vanilla ice cream on the side (optional)

Brandy Cream

1 cup brandy

1 tbsp sugar

3 cups heavy cream

Combine sugar and brandy in a heavy bottom sauce pan, bring to a boil and ignite to burn off alcohol. Once flames extinguish, add heavy cream bring to a boil. Immediately lower temperature to a low simmer. Cook until cream reduces and thickens approximately 30 minutes.

Figs Fig Jam

1 qt red wine

1 qt balsamic vinegar

1.5 qt dried figs sliced

1/4 cup sugar

1 spring rosemary chopped

Over medium heat, reduce wine and balsamic by half approximately 40 minutes. Add figs cook for 10 minutes more until it begins to thicken. Finish with sugar and rosemary.

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