Dear SOS: Last year, the restaurant at the Hotel Bel-Air offered a fig souffle with a pistachio creme anglaise. I would love to have the recipe. The creme anglaise was magical.
Dear Judi: The souffle is magical, too. Pastry chef Robert Witkowski’s recipe works beautifully. The gorgeous taste of fig is heightened by the Armagnac, and the flavors all come together with the pistachio creme anglaise.