Cooking Instructions
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Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Slice 8 of the
Figs (10)
into halves and quarter 2 figs.
Step 3
Toss the figs with
Coconut Oil (5 mL)
. Place cut side down on a baking sheet. Roast for 10 minutes.
Step 4
Flip sliced figs. Leave halved ones cut side down, and roast for about 5 to 10 minutes more. Remove from pan and cool. Scrape fig flesh from skin and set aside.
Step 5
Make a double boiler (or use a real one) by heating a pot with about 1" water. When it boils, turn it down to a simmer and place a glass bowl that just fits over the top and into the pot, but doesn't touch the water.
Step 6
Add
46% Cacao Chocolate (175 g)
the bowl and stir occasionally until chocolate is melted. Remove from heat.
Step 7
Add figs and mash into chocolate.
Step 8
Whisk
Corn Starch (7 g)
with
Water (60 mL)
.
Step 9
Let an ice cube melt in the bottom of a clean pot (this keeps the milk from scalding). Add the cornstarch mixture,
Salt (1 pinch)
,
Honey (65 g)
, and
Milk (480 mL)
and warm slowly, over medium heat, stirring occasionally.
Step 10
When it's warm (after about 2-4 minutes), whisk in the chocolate and fig mixture.
Step 11
Slowly bring the mixture to a boil over medium heat, gently whisking or stirring with a wooden spoon almost constantly until it has thickened (about 3-5 minutes).
Step 12
Remove from heat and pour into 8 4-ounce ramekins.
Step 13
Gingerly set one figs slice on top of the pudding, and sprinkle with
Ground Cinnamon (to taste)
and
Sea Salt Flakes (to taste)
. Cool for about 10 minutes on the counter.
Step 14
Then cool completely in the refrigerator for about 1 hour.
Step 15
Serve when they're completely cooled and set.
