Delectable Dessert | Fig and Honey Creme Brulee

IMG_1748Up until recently, dining out had become a predictable and slightly boring practice. We usually refuse the offer of a bread basket in the beginning, thanks to diets like Atkins and the popularity of eating gluten-free. Sometimes there are appetizers, usually an entree and depending on who you are and if you love to eat, you will finish it off with a dessert. Sit, order, eat and repeat. That’s how the practice had been for a long time and the culinary world was in need of something new.

Thankfully, with worldwide globalization, came the introduction and influx of new cuisines and eating styles. One by one, international eateries started to sprout up in different cities and towns across the United States. The Spaniards introduced tapas style dining, giving patrons the ability to share multiple small plates and try a wide range of dishes. From the far east we discovered the concept of family style eating. Instead of ordering an individual dish, dining companions serve themselves from several different dishes that are placed in the center of the table. From Korean cuisine to Mexican food, the opportunities for exotic eating and trying new things have become endless.

When you take a look at the variety of different eateries a common denominator appears: dessert. The practice of ending your meal with something sweet dates back to ancient civilizations The word itself originated from the French word desservir which means to ‘clean the table.’ Regardless of where we come from and how were were raised, most of us are accustomed to finishing off our meal with dessert.

Overtime, dessert has turned into somewhat of a taboo. Even though we really want to order it, we come up with a list of excuses why we shouldn’t. We claim that we’re full, that there’s nothing on the menu that interests us or that we’re watching our weight. Similar to salads, desserts have it kind of rough. Because they are eaten at the end of the meal, they can easily become an afterthought, a forgotten course that a chef had given just as much thought and planning to as the other courses.

What’s the best way to ensure that your delicious dessert won’t become an afterthought? We recommend to build up dishes that diners are familiar with, but giving them a twist. Our fig and honey creme brulee is seasonal, delicious and served up in our double wall glasses which are the perfect size for individual desserts. Check out some more of our event products to get inspired for your next dessert and have the dish be the highlight of your menu

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Fig and Honey Creme Brulee

Makes 10 double wall short mini glasses

  • 2 ¼ heavy cream
  • ¾ cup milk
  • 8 egg yolks
  • ½ cup sugar, plus 4 tablespoons for sprinkling
  • 2 tablespoons honey
  • 1 fig, thinly sliced
  1. In a saucepan, bring the cream and milk to a boil and then turn off the heat. Let it cool slightly (about 10-15 minutes).
  2. While it’s cooling, beat the egg yolks, ½ cup sugar, and honey in a separate bowl until smooth (you can do this by hand or used an electric mixer).
  3. Whisk the egg mixture into the cream and milk. Skim off any foam on top and refrigerate for at least 4 hours.
  4. Preheat the oven to 350F. Place the mini glasses in a baking pan and pour the mixture evenly into each one. Fill the baking pan with enough hot water to reach halfway up the sides of the glasses. Cover the pan with tin foil and place in the oven. Bake for 40 minutes or until set. You can test for doneness by lightly jiggling the glass. Remove the baking pan from the oven and allow to cool. Refrigerate for a few hours or overnight.
  5. When ready to serve, sprinkle the tops with a layer of sugar and caramelize with a small torch. Top each glass with a small slice of fig and serve.


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