Name: Apple and Fig Custard
Yield: 8 Servings
Ingredients: 4 tablespoons unsalted butter, plus more for dish; 2 tablespoons demerara sugar, plus more for sprinkling; ½ cup granulated sugar; 2 teaspoons finely grated lemon zest; 1 vanilla bean, halved lengthwise; 3 large eggs, room temperature; ⅔ cup whole milk, room temperature; 2 tablespoons apple brandy or dark rum; ¾ cup crème fraîche, room temperature; ½ cup all-purpose flour; 1 teaspoon kosher salt, plus more; 2 pounds firm baking apples (about 4 large), peeled, cored, sliced into ½-inch-thick rings; 6 ounces fresh mission figs, halved lengthwise

Gentl & Hyers

We call this delightful apple and fig custard recipe “dessert for breakfast.”

Recipe notes