Warm Fig and Almond Timbale with Saffron Cream
An original dessert with soft and crisp layers: honey-glazed figs, a tender almond base, and a light saffron-scented cream. Elegant, aromatic, and perfect served warm.
Ingredients
- 300 g Fresh figs (quartered)
- 45 ml Honey (for glazing the figs)
- 70 g Unsalted butter (melted and divided)
- 60 g Brown sugar (divided)
- 120 g Almond flour (fina)
- 40 g Wheat flour (all-purpose)
- 2 units Eggs (room temperature)
- 180 ml Whole milk (divided)
- 120 ml Heavy cream (cold)
- 0.25 g Saffron threads (infusionadas)
- 5 ml Vanilla extract
- 4 g Baking powder
- 1 g Salt
- 35 g Sliced almonds (tostadas lightly)
- 2 g Lemon zest
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 180 °C / 350 °F. Grease six small ramekins or a wide-cup muffin pan with 10 g (about 2 tsp) of the melted butter.
- 2
Warm 60 ml (1/4 cup) of the milk over very low heat or in short microwave bursts until just warm, not boiling. Add the saffron threads, stir, and let infuse for 10 minutes.
- 3
In a skillet, melt 20 g (about 1 1/2 tbsp) of butter. Add the fresh figs, honey, and 20 g (1 1/2 tbsp) of the brown sugar. Cook for 4 to 5 minutes over medium heat until the figs are glossy and slightly softened. Add the lemon zest, stir, and set aside.
- 4
In a bowl, combine the almond flour, wheat flour, baking powder, salt, and sliced almonds.
- 5
In another bowl, beat the eggs with the remaining brown sugar until slightly foamy. Add the remaining 40 g (about 3 tbsp) melted butter, the remaining 120 ml (1/2 cup) milk, the vanilla extract, and the saffron-infused milk.
- 6
Pour the wet ingredients into the dry ingredients and mix gently until a smooth batter forms, without overmixing.
- 7
Divide half of the batter among the prepared molds. Spoon in a layer of the glazed figs and cover with the remaining batter. Finish with a few visible fig pieces on top.
- 8
Bake for 20 to 22 minutes at 180 °C / 350 °F, until the timbales are golden and a toothpick inserted into the batter comes out clean.
- 9
While they bake, whip the cold heavy cream until slightly thickened. Gently fold in one tablespoon of the fig skillet juices to perfume the cream without making it runny.
- 10
Let the timbales rest for 5 minutes out of the oven. Unmold carefully or serve directly in the ramekins, topping each portion with the saffron cream and a few juicy figs from the skillet.
Chef tips
For a more elegant finish, toast the sliced almonds for 3 to 4 minutes in a dry skillet before adding them. Serve the dessert warm to highlight the saffron and honey aromas.
Substitutions
You can replace the figs with ripe plums or apricots when figs are out of season. Honey can be swapped for maple syrup, though the flavor will be less floral.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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