How To Impress the Heck Out of Your Holiday Guests
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.
Scoop out about 1/4-1/3 of the flesh of your figs from the bottom. A small melonballer or tomato shark works well.
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.