Apple And Fig Custard Recipes

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APPLE AND FIG CUSTARD RECIPE



Apple and Fig Custard Recipe image

We call this delightful apple and fig custard recipe "dessert for breakfast."

Provided by Claire Saffitz

Yield Serves 8

Number Of Ingredients 13

4 tablespoons unsalted butter, plus more for dish
2 tablespoons demerara sugar, plus more for sprinkling
1/2 cup granulated sugar
2 teaspoons finely grated lemon zest
1 vanilla bean, halved lengthwise
3 large eggs, room temperature
2/3 cup whole milk, room temperature
2 tablespoons apple brandy or dark rum
3/4 cup crème fraîche, room temperature
1/2 cup all-purpose flour
1 teaspoon kosher salt, plus more
2 pounds firm baking apples (about 4 large), peeled, cored, sliced into 1/2-inch-thick rings
6 ounces fresh mission figs, halved lengthwise

Steps:

  • Place rack in top third of oven; preheat to 450°F. Butter a shallow 2-qt. baking dish and sprinkle with demerara sugar. Combine granulated sugar and zest in a medium bowl. Scrape in seeds from vanilla bean; save pod for another use. Massage zest and seeds into sugar with your fingers until mixture is very fragrant.
  • Blend eggs in a blender until very frothy, about 1 minute. With motor running, gradually stream in milk, then brandy. Add sugar mixture, crème fraîche, flour, and 1 tsp. salt and blend just until smooth. Let custard rest while you roast the apples.
  • Cook remaining 4 Tbsp. butter in a small saucepan over medium heat, stirring often, until butter foams, then browns (do not let it burn), about 5 minutes. Remove from heat and add apples, a pinch of salt, and remaining 2 Tbsp. demerara sugar and toss to coat.
  • Arrange apples in a single layer on a rimmed baking sheet. Roast in oven, tossing halfway through, until caramelized and tender, 25-30 minutes. Let apples sit until they are cool enough to handle but still warm (otherwise they'll stick), then arrange in prepared dish, reserving a few slices for placing on top. Add figs, reserving a few for on top. Place dish on a rimmed baking sheet and carefully pour custard over fruit. Arrange reserved apple slices and figs on top. Reduce oven temperature to 375°F and bake custard until golden and center is firm, 30-35 minutes. Let cool slightly before serving.
  • Custard can be blended 1 day ahead. Cover and chill. Bring to room temperature and mix gently before pouring over fruit.

BREAD PUDDING WITH APPLE, RAISINS AND FIGS



Bread Pudding with Apple, Raisins and Figs image

Provided by Lydia Ravello

Categories     Dairy     Dessert     Bake     Kid-Friendly     Raisin     Fig     Apple     Bon Appétit     North Carolina     Small Plates

Yield Serves 6

Number Of Ingredients 14

2/3 cup raisins
1/3 cup chopped dried figs
1/4 cup Marsala or brandy
9 white sandwich bread slices
5 tablespoons butter, room temperature
1/2 cup sugar
3 large eggs
1 egg yolk
1 1/2 cups whipping cream
1 1/2 cups milk (do not use lowfat or nonfat)
2 tablespoons lemon juice
2 teaspoons grated lemon peel
1 teaspoon vanilla
1 apple, peeled, cored, chopped

Steps:

  • Combine raisins, figs and Marsala in small bowl. Let stand 30 minutes.
  • Preheat oven to 350°F. Generously butter 8-cup soufflé dish. Spread 1 side of each bread slice generously with butter. Cut bread into 1-inch cubes. Transfer to prepared dish. Mix sugar, eggs and egg yolk in large bowl. Whisk in cream and next 4 ingredients. Stir in apple, raisins and figs with Marsala. Pour over bread and stir to combine. Let stand 5 minutes. Set soufflé dish in large baking pan. Add enough hot water to large pan to come 1 inch up sides of soufflé dish. Bake until custard is set and top is golden and puffed slightly in center, approximately 1 3/4 hours. Serve warm.

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