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Ingredients
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Main Ingredients
Method
Preparation Steps
Prepare the Vanilla Custard
In a medium saucepan, combine the heavy cream, granulated sugar, and the vanilla bean (split and scraped). Heat over medium heat until it just begins to simmer. Remove from heat and let it steep for 15 minutes.
Bake the Custard
Preheat the oven to 325°F (160°C). Strain the custard mixture through a fine mesh sieve into a measuring cup. Pour the custard into ramekins placed in a baking dish. Fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes or until the custard is set but still slightly jiggly in the center.
Chill the Custard
Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight.
Prepare the Figs
While the custard chills, slice the mission figs in half and set aside.
Caramelize the Top
When ready to serve, sprinkle a thin layer of brown sugar on top of each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy top. If you do not have a torch, you can place the ramekins under a broiler for 1-2 minutes, watching closely to avoid burning.
Serve
Top each crème brûlée with halved mission figs and serve immediately.