A simple bite-size dessert that takes no time at all topped with ice cream made of Bigelow Eggnogg'n Tea. You'll wow your guests!
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Nutrition Info
|
|
%DV |
Calories: |
207 |
10% |
Protein: |
3 grams |
6% |
Carbohydrate: |
30 grams |
9% |
Total Fat: |
10 grams |
16% |
Alcohol: |
0 grams |
N/A |
Cholesterol: |
160 mg |
53% |
Saturated Fat: |
5 grams |
27% |
Monousaturated Fat: |
3 grams |
|
Trans Fatty Acid: |
0 grams |
|
Total Dietary Fiber: |
1 grams |
6% |
Total Sugar: |
25 grams |
|
Sodium: |
44 mg |
|
Potassium: |
165 mg |
|
Vitamin A (Retinol Equivalent): |
120 |
|
Vitamin C: |
1 mg |
|
Calcium: |
62 mg |
|
Iron: |
.5 mg |
|
Vitamin D: |
.5 micrograms |
|
Thiamin: |
.06 micrograms |
|
Riboflavin: |
.1 mg |
|
Niacin: |
.2 mg |
|
Vitamin B6: |
.1 mg |
|
Folic Acid: |
20 mg |
|
Vitamin B12: |
.3 micrograms |
|
Ingredients
- 1 pint half-and-half
- 1 cup sugar
- 4 Bigelow Eggnogg'n® Tea Bags
- 2 vanilla beans, split lengthwise and scraped, seeds reserved, divided
- 12 egg yolks
- 18 figs
- 6 tablespoons butter, melted
- ½ cup sugar
Instructions
In a medium saucepan over medium-high heat, combine the half-and-half, sugar, tea bags, and reserved seeds from 1 vanilla bean. Cook until the mixture just begins to boil; remove from heat, and set aside. In a medium bowl, whisk the egg yolks until smooth. Using a ladle, pour 1 cup of the hot half-and-half mixture in a slow, steady stream into the beaten egg yolks, whisking constantly. Remove the tea bags from the half-and-half, and then add the egg-yolk mixture to the remaining half-and-half in the saucepan. Cook over medium-high heat, stirring constantly, until thick enough to coat the back of a wooden spoon, or until the custard reaches 180º on an instant-read thermometer. Strain the custard through a fine-mesh sieve into a stainless-steel bowl set in an ice bath. Stir until the custard is very cold. Freeze the custard in an ice-cream maker according to the manufacturer's instructions. Preheat oven to 350º. Cut each fig in half, and place each half, cut side up, in a well of a muffin pan. In a small bowl, mix together the butter and reserved seeds from remaining vanilla bean. Brush the top of each fig with the butter mixture, and bake for 6 minutes. Remove figs from oven, and evenly sprinkle the cut sides of the figs with the sugar. With a culinary torch, hold the flame about 2 inches above the surface of the figs. Direct the flame in an even back-and-forth motion so that the sugar melts and browns. Serve two prepared fig halves with a scoop of ice cream.