APPLE AND FIG CUSTARD RECIPE
We call this delightful apple and fig custard recipe "dessert for breakfast."
Provided by Claire Saffitz
Yield Serves 8
Number Of Ingredients 13
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.
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