Brandied Fig Vanilla Pudding

• 1/3 cup sugar
• 2 1/2 tablespoons cornstarch
• 2 cups whole milk
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter, cut into bits
• 1 1/2 teaspoons pure vanilla extract
• 1/3 cup fig or other preserves
• 1 tablespoon brandy, or to taste
• 1/2 teaspoon fresh lemon juice

1. Whisk together sugar, cornstarch, and 1/8 teaspoon salt in a heavy medium saucepan, then whisk in milk and cream. Bring to a boil over medium heat, whisking frequently, then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla.
2. Divide among 4 (6-to 8-ounces) glasses and chill, uncovered, until cold, at least 1 1/2 hours.
3. Stir together preserves, brandy, and lemon juice, then spoon on top of puddings.

sugar, cornstarch, milk, heavy cream, unsalted butter, vanilla, preserves, brandy, lemon juice

Taken from www.epicurious.com/recipes/food/views/brandied-fig-vanilla-pudding-351444 (may not work)