For recipe ingredients, please refer to the video.
For recipe directions, please refer to the video.
Getting the that lovely thin caramel crust that makes a cracking sound when tapped with the spoon, has always been tricky. Chef John’s trick to make fruit brulee is using a blow torch to melt the demarara sugar over the fig which works much better than putting them under a broiler. This is the ideal, light, summery appetizer or dessert to serve after at a barbecue party.