Recipe and photo by Tami Ganeles Weiser
Prep Time: 5 minutes Cook Time: 2 minutes
Think of this as crème brûlée without the crème; it has a soft, tender center and a crisp, candied top. The truth is you can brûlée almost anything. The word derives from the French brûler, to burn. That’s right; the literal translation of crème brûlée is “burned cream.” But it’s not really burned—just caramelized, that yummy chemical reaction that takes place when sugar is exposed to high heat. Is caramelizing a sweet fig gilding the lily? Maybe so. But they sure taste good.
8 figs, halved
¼ cup Turbinado sugar (Sugar in the Raw)
- Place the halved figs on a baking sheet, spacing them evenly. Sprinkle the sugar over them.
- With a kitchen torch, flame the figs just until the sugar begins to melt, being careful to not burn them (see Kitchen Tip).
- These are delicious on their own, but you can also serve with thick, creamy Greek yogurt, if desired.
- It is tricky to make these under a broiler—the figs get far softer than if you use a kitchen torch. If you got a torch as a gift and didn’t know quite what to do with it, now is the moment to pull it out.