Green Fig Pudding

To make the sauce: heat the milk until it forms bubbles on the edge

In a small bowl, beat the egg yolks, 1/3 cup of sugar, and 1 pinch of salt

Gradually add the warm milk, stirring well

Add the vanilla extract

Place the mixture in a saucepan and cook over low heat, stirring constantly for 2 minutes, without letting it boil

Remove from the heat and let cool, stirring occasionally to prevent the formation of a skin

When completely cooled, place a transparent plastic wrap directly on the surface of the sauce

Refrigerate for some hours

In another bowl, beat the egg whites until they become frothy

Dip a greased mold with a capacity of 5 cups of water (23 cm in diameter) into hot water

Heat the oven to moderate temperature (170°C)

Beat the egg whites until they form stiff peaks

Pour the mixture into the prepared mold, adding 2 tablespoons at a time

Beat until firm peaks form

Place the molded pudding on a plate where it will be served, with the sauce to the edge

Gently shake the mold to remove any air pockets

Tap the mold gently on the work surface to prevent bubbles from forming

Remove the pudding from the mold and place on a serving plate

Prepare the caramelized sugar

Powder the sugar in a small pan over low heat, stirring occasionally until it turns golden brown

Add warm milk slowly, stirring well to melt the sugar

Place the caramel sauce over the pudding and refrigerate for 1 hour

Garnish with green figs in syrup

Serve 12 portions.