White Pepper Creme Brulee with Fig and Prune Compote
- 2 cups apple juice
- 3/4 cup diced dried Calimyrna figs (about 5 ounces)
- 3/4 cup diced dried pitted prunes (about 5 ounces)
- 1/2 teaspoon (packed) grated orange peel
- 2 1/3 cups whipping cream
- 1/3 cup half and half
- 1/2 teaspoon ground white pepper
- 1 5-inch piece vanilla bean, split lengthwise
- 8 large egg yolks
- 1/2 cup sugar
- 9 teaspoons raw sugar crystals
- Combine all ingredients in heavy medium saucepan.
- Bring to boil, stirring occasionally.
- Reduce heat to medium-low and simmer gently until figs and prunes are soft, about 10 minutes.
- Cool compote slightly.
- Transfer to small bowl.
- (Compote can be made 1 day ahead.
- Cover and refrigerate.)
- Preheat oven to 325F.
- Arrange six 3/4-cup ramekins or custard cups in 13x9x2-inch metal baking pan.
- Combine cream, half and half, and pepper in heavy medium saucepan.
- Scrape in seeds from vanilla bean; add bean.
- Bring cream mixture to simmer over medium heat.
- Cover; set aside 10 minutes to steep.
- Discard vanilla bean.
- Whisk egg yolks and 1/2 cup sugar in medium bowl to blend.
- Gradually whisk in warm cream mixture.
- Divide custard among ramekins.
- Pour enough hot water into baking pan to come halfway up sides of ramekins.
- Bake custards until set in center, about 35 minutes.
- Remove custards from water; refrigerate uncovered until cold, about 2 hours.
- (Can be made 1 day ahead.
- Cover and keep refrigerated.)
- Preheat broiler.
- Sprinkle 1 1/2 teaspoons raw sugar crystals over top of each custard.
- Place custards on small baking sheet and broil until sugar melts and browns, rotating sheet for even browning, about 3 minutes.
- Refrigerate custards uncovered until topping hardens, at least 1 hour and up to 3 hours.
- Serve custards with compote.
apple juice, prunes, whipping cream, ground white pepper, vanilla bean, egg yolks, sugar, sugar crystals
Taken from www.epicurious.com/recipes/food/views/white-pepper-creme-brulee-with-fig-and-prune-compote-108592 (may not work)