Name: White Pepper Crème Brûlée with Fig and Prune Compote
Yield: Makes 6
Ingredients: 2 cups apple juice; 3/4 cup diced dried Calimyrna figs (about 5 ounces); 3/4 cup diced dried pitted prunes (about 5 ounces); 1/2 teaspoon (packed) grated orange peel; 2 1/3 cups whipping cream; 1/3 cup half and half; 1/2 teaspoon ground white pepper; 1 5-inch piece vanilla bean, split lengthwise; 8 large egg yolks; 1/2 cup sugar; 9 teaspoons raw sugar crystals

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White Pepper Crème Brûlée with Fig and Prune CompoteMark Thomas

Raw sugar melts easily and makes a nice crunchy topping on the custards.

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