Figs Brulée with Vanilla-Eggnog Ice Cream
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A simple bite-size dessert that takes no time at all topped with ice cream made of Bigelow Eggnogg'n Tea. You'll wow your guests!

Serves 18

Ingredients

  • 1 pint half-and-half
  • 1 cup sugar
  • 4 Bigelow Eggnogg'n® Tea Bags
  • 2 vanilla beans, split lengthwise and scraped, seeds reserved, divided
  • 12 egg yolks
  • 18 figs
  • 6 tablespoons butter, melted
  • ½ cup sugar

Instructions

In a medium saucepan over medium-high heat, combine the half-and-half, sugar, tea bags, and reserved seeds from 1 vanilla bean. Cook until the mixture just begins to boil; remove from heat, and set aside. In a medium bowl, whisk the egg yolks until smooth. Using a ladle, pour 1 cup of the hot half-and-half mixture in a slow, steady stream into the beaten egg yolks, whisking constantly. Remove the tea bags from the half-and-half, and then add the egg-yolk mixture to the remaining half-and-half in the saucepan. Cook over medium-high heat, stirring constantly, until thick enough to coat the back of a wooden spoon, or until the custard reaches 180º on an instant-read thermometer. Strain the custard through a fine-mesh sieve into a stainless-steel bowl set in an ice bath. Stir until the custard is very cold. Freeze the custard in an ice-cream maker according to the manufacturer's instructions. Preheat oven to 350º. Cut each fig in half, and place each half, cut side up, in a well of a muffin pan. In a small bowl, mix together the butter and reserved seeds from remaining vanilla bean. Brush the top of each fig with the butter mixture, and bake for 6 minutes. Remove figs from oven, and evenly sprinkle the cut sides of the figs with the sugar. With a culinary torch, hold the flame about 2 inches above the surface of the figs. Direct the flame in an even back-and-forth motion so that the sugar melts and browns. Serve two prepared fig halves with a scoop of ice cream.

May we suggest Spiced Chai Tea - Case of 6 boxes- total of 120 teabags to pair with this recipe?
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