White Pepper Creme Brulee with Fig and Prune Compot

Name: White Pepper Creme Brulee with Fig and Prune Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups apple juice; 3/4 cup diced dried Calimyrna figs (about 5 ounces); 3/4 cup diced dried pitted prunes (about 5 ounces); 1/2 teaspoon (packed) grated orange peel; 2 1/3 cups whipping cream; 1/3 cup half and half; 1/2 teaspoon ground white pepper; 1 5-inch piece vanilla bean, split lengthwise; 8 large egg yolks; 1/2 cup sugar; 9 teaspoons raw sugar crystals

Servings: persons

2 cups apple juice
3/4 cup diced dried Calimyrna figs (about 5 ounces)
3/4 cup diced dried pitted prunes (about 5 ounces)
1/2 teaspoon (packed) grated orange peel
2 1/3 cups whipping cream
1/3 cup half and half
1/2 teaspoon ground white pepper
1 5-inch piece vanilla bean, split lengthwise
8 large egg yolks
1/2 cup sugar
9 teaspoons raw sugar crystals

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

1066

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups apple juice, 3/4 cup diced dried Calimyrna figs (about 5 ounces), 3/4 cup diced dried pitted prunes (about 5 ounces), 1/2 teaspoon (packed) grated orange peel, and more.

Yes, White Pepper Creme Brulee with Fig and Prune Compote falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

White Pepper Creme Brulee with Fig and Prune Compote

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions