• 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


  1. 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.
  2. In a small saucepan, combine figs, orange juice, honey and a pinch of salt.
  3. 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.
  4. 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.
  5. 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.
  6. 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).
  7. Fill baking dish with hot water to create a water bath.
  8. Bake for 30 to 40 minutes, or until creme brulees are set yet jiggly in the middle.
  9. Remove from water bath and cool to room temperature before placing in the refrigerator to cool completely for at least 3 hours.
  10. 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.
  11. *The towel prevents slipping when you build your water bath, keeping sloshing of hot water minimal.