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Title: Brandied Fig Vanilla Pudding
Categories: Alcohol, Fruit, Pudding
Yield: 4 Servings

1/3 c Sugar
2 1/2 tb Corn starch
2 c Whole milk
1/2 c Heavy cream
2 tb Unsalted butter;
- cut into bits
1 1/2 ts Pure vanilla extract
1/3 c Fig or other preserves
1 tb Brandy; or to taste
1/2 ts Fresh lemon juice

Whisk together sugar, corn starch, and 1/8 ts 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 four 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.

Recipe by Ruth Cousineau

Recipe FROM: Gourmet Magazine, Feb 2009

Formatted by: Dave Drum, Feb 17, 2009

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