I
love a crème brulee as much as the next portly chef, but when you
consider the custard base is egg yolk-thickened, sweetened heavy cream,
it’s not something you should be eating more than occasionally. But, why
waste such a great technique when it can be applied to other things,
like fresh fruit?
In the spirit of full disclosure, I chose figs here because I received a generous sampling from the California Fig Advisory Board,
and decided this would be a wonderful way to enjoy them. As I mention
in the video, this technique also works on fresh banana, a roasted peach
or apple, and basically any tender fruit you can slice and sprinkle
with sugar.