4-1/2 cups heavy cream
1 egg yolk
6-1/2 oz. granulated sugar
1 loaf brioche
1 vanilla bean
24 black mission figs
1 pinch salt
½ stick unsalted butter, melted
5 large eggs
parchment paper

Preheat oven to 350° F. In a saucepan, combine cream, sugar, vanilla bean and salt. Bring the mixture to a simmer, then pour into a bowl and set aside. With a serrated knife, remove the crust from the brioche and cut into small cubes (1/2 inch). Discard the fig stems and cut figs into cubes of the same size as the brioche.

Brush six ramekins with melted butter. Inside each, place a circle of parchment paper, cut to fit perfectly into the bottom. Brush a little more butter so both sides of the parchment are coated.

Whisk together the eggs and the yolk. Slowly whisk in the cream mixture to form a custard, removing any vanilla bean or egg particles, then place a few figs in each ramekin. Now pour half of the custard over the brioche cubes and gently toss to coat. Fill each ramekin with this mixture then toss in more fig pieces, soaked cubes, and the rest of the custard, to cover all the brioche.

Place the ramekins in a roasting or other pan, adding water until it reaches halfway up the ramekins. Cover pan with foil and carefully place on a middle rack. Bake 30 minutes, then remove foil and check for doneness – if custard is still very soft, bake another 10-15 minutes without foil. Remove and cool to room temperature, then upend puddings onto serving dishes, removing parchment paper. Finally, top with left over fig cubes tossed with a little sugar. Yields six 8 oz. servings.