Figs Brulée with Vanilla-Eggnog Ice Cream

Figs Brulée with Vanilla-Eggnog Ice Cream

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

Yield: Makes 18 servings


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.

Nutritional Information:

Nutritional Information Per Serving Percent of Daily Value
Calories 207
 Protein  3 grams 6%
 Carbohydrate  30 grams 9%
 Total Fat  10 grams 16%
 Alcohol  0 grams
 Cholesterol  160 milligrams 53%
 Saturated Fat  5 grams 27%
 Monounsaturated Fat  3 grams
 Polyunsaturated Fat  0.8 grams
 Trans Fatty Acid  0 grams
 Total Dietary Fiber  1 grams 6%
 Total Sugar  25 grams
 Percentage of Calories 
 Protein  6%
 Carbohydrate  52%
 Total Fat  42%
 Alcohol  0%
 Vitamins & Mineral 
 Sodium  44 milligrams 2%
 Potassium  165 milligrams 5%
 Vitamin A   120 Retinol Equivalent 9%
 Vitamin C  1 milligrams 2%
 Calcium  62 milligrams 6%
 Iron  0.5 milligrams 3%
 Vitamin D (ug)  0.5 micrograms 5%
 Thiamin  0.06 micrograms 4%
 Riboflavin  0.1 milligrams 8%
 Niacin  0.2 milligrams 1%
 Pyridoxine (Vitamin B6)  0.1 milligrams 5%
 Folic Acid  20 milligrams 5%
 Cobalamin (Vitamin B12)  0.3 micrograms 5%
Nutritional Recipe Features
Low in Sodium 
Soy Free


Figs Brulée with Vanilla-Eggnog Ice Cream

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