Mason Jar Fig Brûlées with Mascarpone and Mint
For an unforgettable combination of flavors, pair this Mason Jar Fig Brûlée recipe with a glass of sparkling rosé. Sponsored by Santa Margherita US
- 6 dried figs, stemmed and finely chopped
- 1/4 cup orange juice
- 2 tablespoons honey
- Pinch of salt
- 1 tablespoon fig balsamic
- 1 2/3 cups heavy cream
- 1 vanilla bean, split and seeded
- 1/3 cup mascarpone
- 5 egg yolks
- 1/4 cup cane sugar, more for brulee
- Fresh figs, for serving
- Fresh mint, for serving
- Preheat oven to 325 degrees. Prepare a shallow baking dish with a few kitchen towels lining the bottom*, and nestle jars into the pan. Set aside.
- In a small saucepan, combine figs, orange juice, honey and a pinch of salt.
- Bring mixture to a boil, reduce heat to a simmer and cook covered until figs start to break down and liquid is syrupy. Remove from heat and stir in fig balsamic; cool completely.
- In another saucepan, bring heavy cream, vanilla bean and salt to a gentle boil. Remove from heat, whisk in mascarpone and set aside to steep for 15 to 20 minutes.
- In a bowl, whisk egg yolks and sugar until pale yellow and frothy. Slowly add in cream while still whisking to prevent egg yolks from curdling.
- Spoon a dollop of fig jam followed by the cream mixture, filling until jars are three-fourths of the way full (or up to the lid line).
- Fill baking dish with hot water to create a water bath.
- Bake for 30 to 40 minutes, or until creme brulees are set yet jiggly in the middle.
- Remove from water bath and cool to room temperature before placing in the refrigerator to cool completely for at least 3 hours.
- To finish: Sprinkle with enough to sugar to coat and using a kitchen torch, brulee until golden, burnt and bubbly. Garnish with fresh figs and fresh mint.
- *The towel prevents slipping when you build your water bath, keeping sloshing of hot water minimal.