Lee Bailey's Fig Pudding (Souffle) #584 8/01

Categories:
desserts, figs

1 lb fresh figs
3/4 cup sugar
3 tablespoon flour
1/2 cup milk
2 tablespoon fresh lemon juice
1 1/2 tablespoon butter; melted
1 lemon slice; finely chopped
2 egg yolks; slightly beaten
2 egg whites; stiffly beaten ----FOAMY SAUCE----
1 cup whipping cream
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon rum extract

Place figs, sugar, and 1 cup water in a medium size saucepan; bring to a boil, reduce heat and cook, covered for twenty minutes. Meanwhile heat oven to 350°F . Using a slotted spoon, remove figs to a bowl to cool. Drain excess fluid. Cook syrup, uncovered on medium heat for fifteen minutes. Place drained figs in a 1 quart souffle dish. Remove syrup from heat; cool. In a medium size bowl, beat flour, 1/2 cup syrup, lemon juice, butter, lemon, and egg yolks to blend; fold in beaten egg whites; pour over figs. Place souffle dish in an oven proof dutch oven; pour hot water into pan to come 3/4 of way up dish. Bake 50 minutes, until golden. Cool thirty minutes. Serve with Foamy Sauce.

Foamy Sauce:

Beat the whipping cream with an electric mixer until almost stiff. Beat in sugar and extracts, serve on the pudding.

Contributor: Cookbooks Online

Yield: 6 servings