Brandied Fig Vanilla Pudding

From the kitchen of Carly

Silky vanilla pudding crowned with boozy fig preserves and bright lemon. The custard is pure comfort, thick and luxurious, while the brandied figs add sophisticated depth. A simple, elegant dessert that tastes far more impressive than the effort required.

Brandied Fig Vanilla Pudding

Figs and brandy meet custard in a dessert that's silky on the spoon and short on fuss. The trick is the one-minute boil that thickens cornstarch without lumps, then the butter and vanilla swirl in off heat for pure velvet. Top with a boozy fig compote just before serving so it stays glossy and doesn't sink into the cream.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 1/3 cupsugar
  • 2 1/2 tbspcornstarch
  • 2 cupwhole milk
  • 1/2 cupheavy cream
  • 2 tbspunsalted butter, cut into bits
  • 1 1/2 tsppure vanilla extract
  • 1/3 cupfig or other preserves
  • 1 tbspbrandy, or to taste
  • 1/2 tspfresh lemon juice

Instructions

  1. Combine the sugar, cornstarch, and 1/8 teaspoon salt in a heavy medium saucepan and whisk them together before pouring in the milk and cream. Set the pan over medium heat and whisk frequently until the mixture comes to a boil, then keep it at a boil for 1 minute, whisking the whole time. Pull the pan off the heat and whisk in the butter and vanilla until smooth.

  2. Pour the pudding into 4 glasses (6 to 8 ounces each), leaving them uncovered, and refrigerate until completely cold, at least 1 1/2 hours.

  3. In a small bowl, stir the preserves, brandy, and lemon juice together until combined, then spoon the mixture over the top of each pudding just before serving.

Tips from the kitchen

  • Whisk constantly as the pudding comes to a boil and for that full minute after, especially around the edges of the pan where the heat is most intense, to avoid grainy lumps.
  • Chill uncovered so the surface stays smooth and doesn't form a skin (cover it only after it's fully cold if you're making it ahead).
  • Lemon juice in the fig topping cuts the sweetness and brightens the brandy, but start with 1/2 teaspoon and taste before adding more.
  • The pudding thickens more as it cools, so don't panic if it looks looser than you expect straight off the heat.

Variations

  • Swap brandy for dark rum or omit it entirely for a kid-friendly version, adding an extra 1/2 teaspoon vanilla instead.
  • Use apricot or plum preserves in place of fig, adjusting the lemon juice to balance sweetness.
  • Top with a dollop of whipped cream or crème fraîche and a crumble of shortbread or almond biscuit for texture.
  • Make it boozy-forward by increasing brandy to 1 1/2 tablespoons and reducing the preserves to 1/4 cup.

Make ahead and storage

Refrigerate the puddings, covered, for up to 3 days. The fig topping is best stirred together fresh, but keeps refrigerated for a few days if needed. Do not freeze.