Combine all ingredients in a saucepan and bring to a boil. Stir occasionally. Continue simmering until figs (150g with and 150g without seeds) and plums are soft (approx. 10 min.). Slightly cool the ragout and then fill it into separate small bowls.

Preheat the oven to 160 degrees. Prepare 5 refractory bowls in a baking dish.

Mix the cream, whole milk and white pepper in a mixing bowl. Add the inside of the vanilla pod and ideally let it steep overnight.

Mix the egg yolk and sugar and then slowly mix into the cream mixture with the whisk.

Divide the mixture between the ovenproof bowls (no higher than 5 cm). Then fill the baking dish with hot or boiling water and place in the oven. Bake for about 35-40 minutes until the center is firm. Take out of the oven and cool for at least 2 hours.

Then distribute about ½ teaspoon of sugar per bowl on the cream and knock off the rest. Then melt the sugar with a flambé machine until it is maximally golden brown. Finished.

Serve the plum and fig ragout cool or warm with crème brûlèe. Decorate with a little orange zest.