Sometimes I have thought about what to open that night before 8am...

Tuesday, November 23, 2010

Creme Brulee Stuffed, Chocolate Dipped Figs


How To Impress the Heck Out of Your Holiday Guests

Tim made these recently.  They are possitively divine. 
Creme Brulee
12 Fresh Figs
1 pound good quality Dark, or Semi Sweet Chocolate

Make the Creme Brulee one day ahead.  This is the recipe that we like best for Creme Brulee.  Skip the last step of adding the sugar and bruleeing the custard.  Wrap the custard tightly and refrigerate overnight.

Day 2:
Scoop out about 1/4-1/3 of the flesh of your figs from the bottom. A small melonballer or tomato shark works well.

Remove custard from refrigerator and transfer to mixing bowl. Mix vigorously w/ a whip. (this is what Tim wrote, I am pretty sure he meant whisk, but whip made me giggle, so I left it!)

Place Custard in a small pastry bag fitted with a small to medium size round tip.

Fill figs w/ custard and lay figs on side. Place figs in freezer for about 1 hour.

Remove figs from freezer. Very carefully, while holding stem, torch the figs enough to make them sweat. Only about 1-2 seconds.

Dredge the lower 2/3s of the figs into the remaining sugar mixture that was left over from the creme brulee recipe.

Again, very carefully, hold the now dredged figs by the stem and torch until the sugar melts and starts to slightly brown or 'brulee'.

Place figs back in the freezer for about 10-15 minutes.

Melt chocolate in a double broiler.

Remove figs from freezer. While holding figs by the stem, dip the lower 1/2 into the melted chocolate. place figs on a tray covered with wax paper. Store in the refrigerator until ready to serve.

Absolute Heaven!
Prepare for complete adoration and worship after serving!

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