Vanilla Cream Stuffed Figs


4 large fresh figs (2 portions)
2 egg yolks
3 1/2 tbsp. (30 gr.) flour (sifted)
2 1/2 tbsp. (30 gr.) sugar
piece of lemon rind
1 cup milk (250 ml)
1 tsp. vanilla extract
1/2 cup whipping cream
1 tbsp. pistachios (remove skins by placing them in boiling water for 1 min., plunge them in cold water and then peel off skins)


1. Scald the milk with the lemon peel in a small pan.
2. Beat the yolks with the sugar until light. Mix in the sifted flour.
3. Gradually mix in the hot milk (peel removed) until mixture is smooth.
4. Cook mixture on a low flame while constantly stirring until thick without boiling. Remove from heat and stir in vanilla. Chill.

To assemble:Cut each fig crosswise 2/3 way down. Gently open the cuts partially to form petals. Scoop out some of the fig pulp, mash it and add it to the vanilla cream mixing well. Chill the mixture in the fridge. When well chilled fill each fig with some of the prepared mixture. Top each fig with sweetened whipping cream and a sprinkling of
chopped pistachios.