Photo by Romulo Yanes
Recipe information
Total Time
2 hr
Yield
Makes 4 servings
Ingredients
1
/3 cup sugar
2
1/2 tablespoons cornstarch
2
cups whole milk
1
/2 cup heavy cream
2
tablespoons unsalted butter, cut into bits
1
1/2 teaspoons pure vanilla extract
1
/3 cup fig or other preserves
1
tablespoon brandy, or to taste
1
/2 teaspoon fresh lemon juice
Need to make a substitution?
Preparation
Step 1
Whisk together sugar, cornstarch, and 1/8 teaspoon salt in a heavy medium saucepan, then whisk in milk and cream. Bring to a boil over medium heat, whisking frequently, then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla.
Step 2
Divide among 4 (6-to 8-ounces) glasses and chill, uncovered, until cold, at least 1 1/2 hours.
Step 3
Stir together preserves, brandy, and lemon juice, then spoon on top of puddings.