Local chef, Jennifer Smith, made this DELICIOUS recipe for us! Chef Jennifer has been living in Huntsville, AL for 32 years and has been a professional chef for the last 22 years. Her background is in fine dining but her bread & butter is small, independent, local restaurants. We asked Jennifer to make something yummy for our newsletter and she went above and beyond our expectations! Thank you, Jennifer!
3 Cups Heavy Cream
2 Heaping Tbsp FigBrew
6 Egg Yolks
1/2 Cup of Sugar
Step 1: Preheat the oven to 350 Degrees Fahrenheit.
Step 2: Place heavy cream in a large pot and bring to medium heat.
Step 3: Add FigBrew in slowly and whisk. Let it steep for 15-20 minutes at a steady simmer – avoid boiling.
Step 4: Strain the mixture through a fine-mesh sieve into a large bowl.
Step 5: In a larger separate bowl, add the egg yolks. Mix in the sugar until just combined (don’t overmix).
Step 6: Slowly and in small amounts, temper the hot cream mixture into the yolks and sugar mixture. Be sure not to add the hot cream mixture too quickly, or you risk scrambling the eggs.
Step 7: Once eggs, sugar, and cream mixture are all combined, spoon it into 4-6 ounce glass bowls/ramekins. Place the ramekins in a large baking pan with high sides and add water about ¼ of an inch into the baking pan to ensure the ramekins bake evenly.
Step 8: Carefully place the large baking pan into the preheated oven and bake for 30 minutes or until they barely jiggle to the touch when shaken.
Step 9: Let stand for about 30 minutes. Serve warm or place in the refrigerator to let chill for 3-4 hours.
Step 10: Sprinkle sugar on top and caramelize with a cooking torch.