The basic buttermilk custard recipe below gets used a lot as a template for loftier things like this dessert. For example, I make it plain and spoon it over fruit and granola for breakfast; I mix it with homemade rice pudding for a more elegant dish; once I folded it into crushed Amaretto cookies and fresh pitted cherries for a spur of the moment dessert. No rendition has ever been as successful as this particular variation with figs, though I am percolating a possible marriage of the custard with poached rhubarb and butterscotch sauce.
Recipe
Basic Buttermilk Custard
2 Tbsp cornstarch
1/3 cup sugar
1 cup cream
1 cup buttermilk
3 egg yolks
1/2 tsp vanilla
In a saucepan, whisk cornstarch and sugar to remove lumps. Add the cream, little by little, whisking constantly, until the mixture is smooth. Turn the heat to medium low and add 3/4 cup of the buttermilk.
In the measuring cup containing the remaining 1/4 cup of buttermilk, whisk in the three egg yolks and the vanilla.
As soon as the mixture in the saucepan starts to get hot, vigorously mix in the egg yolk mixture. Failure to do this will result in scrambled eggs (and I speak from personal experience - twice). Cook, stirring constantly, until the mixture is thick and the whisk leaves thick trails in the custard. Remove from heat, transfer to serving dish or ramekins if feeling fancy, and refrigerate until cold.
Orange-Buttermilk Custard with Figs
Ingredients from recipe above
2 oranges
4 figs
orange liqueur or brandy
crystallized ginger (optional)
Make the basic recipe above but add the zest and juice from one orange as well as 2 tsps of orange liqueur to the cream before heating it. Proceed as directed.
When ready to serve, cut the figs nearly into quarters (see photo) and drizzle with orange liqueur and the zest from the remaining orange. Top with chopped crystallized ginger for added pizzazz. In the photo above I had topped the dessert with fig jam because there was half a pot in the fridge. It did not add to the dessert so I have omitted it when transcribing this recipe.
(Original recipe based on a buttermilk custard sauce found in my recipes.com, here)