1. Pile the fruit into and around the edges of 4 ramekin dishes. Place the vanilla pod in a pan. Stir in the two creams and heat to just below boiling point. Remove the pod. 2. Beat the egg yolks and fructose together in a pan then gradually beat in the hot vanilla cream. Heat gently until the sauce has thickened. Pour the custard over the fruit in the ramekins and set aside to cool. When cool, chill for 2-3 hours until set. 3. Sprinkle the puddings with a little demerara and grill under a preheated hot grill. The sugar should caramelize and, when allowed to cook, forms a hard protective coating to the top of the custard cream. Serve cold. NOTES : Nothing beats the flavour of succullent ripe figs After a substantial main course, a light and fruity dessert is required. This variation of an old standard is always popular, so its probably best to double the recipe and make 8 servings. Only use figs if they are prefectly ripe - if you cant get ripe figs use blackberries, blueberries or passion fruit.
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|Serving Size: 1 Serving (468g)|
|Recipe Makes: 1|
|Calories from Fat: 571 (75%)|
|Amt Per Serving||% DV|
|Total Fat 63.4g||85 %|
|Saturated Fat 33.5g||168 %|
|Monounsaturated Fat 20.3g|
|Polyunsanturated Fat 5g|
|Cholesterol 980.4mg||302 %|
|Sodium 149.5mg||5 %|
|Potassium 714.2mg||19 %|
|Total Carbohydrate 37.6g||11 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 32.1g|
|Protein 16g||23 %|
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Calories per serving: 762
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