MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fig Brochettes w/Tapioca Cream
Categories: Dairy, Grains, Fruits, Herbs
Yield: 12 servings

8 c Milk
5 Cinnamon sticks; broken in
- pieces
13 lg Egg yolks
6 tb (lightly packed) light brown
- sugar; more for dusting
- the figs
1/4 c Quick-cooking tapioca
24 Black mission figs; halved
24 Whole cinnamon sticks

In a large saucepan, combine 4 cups of the milk and the
cinnamon-stick pieces. Over medium-high heat, bring the
milk just to a boil, remove from the heat, cover and
allow to infuse for 10 minutes. Strain the mixture
through a fine sieve, discard the cinnamon and return
the milk to the pan.

In a large bowl, whisk together the yolks and the sugar
until thick and light-colored. Gradually whisk the hot
milk into the yolk mixture. Return to the pan and cook
over medium heat, stirring constantly with a wooden
spoon until the mixture is slightly thickened and just
coats the back of the spoon, about 15 to 20 minutes. (Do
not allow it to boil.) Immediately remove from the heat
and strain into a large, clean bowl. Cover with plastic
wrap and refrigerate.

In a large saucepan over medium-high heat, bring the
remaining 4 cups of milk just to a boil. (If a skin
forms on the milk, remove it with a spoon.) Sprinkle the
tapioca over the milk and cook, stirring, until the
mixture is thick and the tapioca pearls are translucent,
about 15 to 20 minutes. Remove from the heat, cover and
refrigerate. When chilled, combine with the custard.

Heat the broiler. Skewer 2 fig halves on each cinnamon
stick and place on a baking sheet. Sprinkle them with
brown sugar and broil until the sugar is caramelized.
Spoon the tapioca cream into serving dishes and top each
with two warm brochettes.

By: Molly O'Neill

Yield:12 servings

RECIPE FROM: https://cooking.nytimes.com

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