1 lb. fresh figs, stemmed (see note)
3/4 cup sugar
3 tablespoons flour
1/2 cup milk
2 tablespoons fresh lemon juice
1-1/2 tablespoons butter, melted
1 lemon slice, finely chopped
2 egg yolks, lightly beaten
2 egg whites, stiffly beaten
1 cup heavy cream, whipped (with 1 tablespoon bourbon)
additional fresh figs (for garnish)
Place figs, sugar and 1 cup water in medium-size saucepan; bring to slow boil over medium-low heat. Cook, covered, 20 minutes. Meanwhile, heat oven to 350 degrees. Using slotted spoon, remove figs to bowl to cool. Cook syrup, uncovered, on medium heat 15 minutes. Meanwhile, place figs in buttered 1-quart souffle dish. Remove syrup from heat; cool. In medium-size bowl, beat flour, 1/2 cup syrup, milk, lemon juice, butter, lemon and egg yolks to blend; fold in beaten egg whites; pour over figs. Place souffle dish in deep roasting pan; pour hot water into pan to come 3/4 of way up dish. Bake 50 minutes, until golden. Cool 30 minutes. To serve, spoon 1/2 cup cream over pudding; garnish with figs. Serve remaining cream alongside.
Makes 4 servings.
NOTE:
Substitute 1 (16 ounce) can figs; place, whole, in souffle dish; use 1/2 cup liquid as syrup in recipe.