1. Set 8 slices of fig aside gently. Briefly heat remaining sliced figs
with water in saucepan over medium heat until they just are warm and
begin to break up.
2. Puree cooked figs in blender. To pureed figs add sugar, honey,
rosewater and yolks and egg. Puree further until frothy. Turn blender
off and allow to rest.
3. Heat milk, cream, mascarpone and ginger in medium saucepan over
medium-high heat until combined and scalded. Remove ginger piece and
discard.
4. Turn blender on to medium speed and pour hot milk through the hole in
the lid. Once all the hot milk is in, blend for 20 seconds more and
turn off.
5. Place 4 - 1 cup ramekins into a Pyrex 9 x 14 inch cake pan and add
enough water to the pan to come 2/3 of the way up the sides of the
ramekins. Place two fig slices at the bottom of each ramekin and pour
brulee liquid from blender into ramekins leaving one centimetre of
space at the top.
6. Carefully place pan in oven and bake at 350F for 50 minutes or until
the custard is set around the edges but the centres are still jiggly.
Remove whole pan from oven and let the ramekins cool in the water bath.
They will continue to cook in the hot water. Once the water is cool,
remove the ramekins and allow them to cool in the refrigerator for a
further two hours or up to two days.
7. When you are ready to serve them, sprinkle 1 tablespoon of white sugar
on their tops and use a blowtorch to caramelize the sugar. serve
immediately.
