Fig Tart with Cream

Name: Fig Tart with Cream
Yield: 16
Ingredients: '16 ripe figs'; 2 cups of sugar (360 g); 1/2 cup of water (120 ml); 1/4 cup of heavy cream (60 ml); For the cream; 2 1/2 liters of milk; 3/4 cup of cornstarch (82 g); 8 large egg yolks; 1/2 cup of sugar (90 g); 4 tablespoons of vanilla extract

1
'16 ripe figs'
2
2 cups of sugar (360 g)
3
1/2 cup of water (120 ml)
4
1/4 cup of heavy cream (60 ml)
5
For the cream
6
2 1/2 liters of milk
7
3/4 cup of cornstarch (82 g)
8
8 large egg yolks
9
1/2 cup of sugar (90 g)
10
4 tablespoons of vanilla extract

Ingredients

1
'16 ripe figs'
2
2 cups of sugar (360 g)
3
1/2 cup of water (120 ml)
4
1/4 cup of heavy cream (60 ml)
5
For the cream
6
2 1/2 liters of milk
7
3/4 cup of cornstarch (82 g)
8
8 large egg yolks
9
1/2 cup of sugar (90 g)
10
4 tablespoons of vanilla extract

Directions

1
Wash each fig very well
2
Remove the stem and reserve
3
In a large skillet, heat the sugar over medium heat
4
Let it caramelize, stirring occasionally, until it reaches a golden brown color
5
Gradually add the water, stirring constantly, until the caramel dissolves
6
Bring to a boil, then reduce the heat and simmer for 15 minutes
7
Remove from heat, stir in the heavy cream gently, and let cool. Reserve
8
Prepare the cream: In a medium saucepan, combine all ingredients and cook over medium heat, stirring constantly, until thickened and bubbly
9
Let it cool slightly, then divide it among 16 tart shells and top each one with a fig
10
Finally, drizzle a little of the caramel syrup on top
11
Refrigerate for approximately 1 hour
12
302 calories per serving