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1
Combine all ingredients in heavy medium saucepan.
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2
Bring to boil, stirring occasionally.
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3
Reduce heat to medium-low and simmer gently until figs and prunes are soft, about 10 minutes.
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4
Cool compote slightly.
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5
Transfer to small bowl.
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6
(Compote can be made 1 day ahead.
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7
Cover and refrigerate.)
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8
Preheat oven to 325F.
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9
Arrange six 3/4-cup ramekins or custard cups in 13x9x2-inch metal baking pan.
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10
Combine cream, half and half, and pepper in heavy medium saucepan.
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11
Scrape in seeds from vanilla bean; add bean.
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12
Bring cream mixture to simmer over medium heat.
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13
Cover; set aside 10 minutes to steep.
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14
Discard vanilla bean.
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15
Whisk egg yolks and 1/2 cup sugar in medium bowl to blend.
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16
Gradually whisk in warm cream mixture.
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17
Divide custard among ramekins.
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18
Pour enough hot water into baking pan to come halfway up sides of ramekins.
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19
Bake custards until set in center, about 35 minutes.
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20
Remove custards from water; refrigerate uncovered until cold, about 2 hours.
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21
(Can be made 1 day ahead.
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22
Cover and keep refrigerated.)
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23
Preheat broiler.
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24
Sprinkle 1 1/2 teaspoons raw sugar crystals over top of each custard.
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25
Place custards on small baking sheet and broil until sugar melts and browns, rotating sheet for even browning, about 3 minutes.
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26
Refrigerate custards uncovered until topping hardens, at least 1 hour and up to 3 hours.
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27
Serve custards with compote.
