2000s Recipes + Menus

Brandied Fig Vanilla Pudding

  • Active time:15 min
  • Start to finish:2 hr
February 2009
  • 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
  • Whisk together sugar, cornstarch, and 1/8 tsp 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.
  • Divide among 4 (6- to 8-oz) glasses and chill, uncovered, until cold, at least 1 1/2 hours.
  • Stir together preserves, brandy, and lemon juice, then spoon on top of puddings.
Cooks’ note:  We’ve also got a web-exclusive recipe using the leftover fig preserves.
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