Brandied Fig Vanilla Pudding
['1/3 cup sugar', '2 1/2 tablespoons cornstarch', '2 cups whole milk', '1/2 cup heavy cream', '2 tablespoons unsalted butter, cut into bits', '1 1/2 teaspoons pure vanilla extract', '1/3 cup fig or other preserves', '1 tablespoon brandy, or to taste', '1/2 teaspoon fresh lemon juice']
Whisk together sugar, cornstarch, and 1/8 teaspoon salt in a heavy medium saucepan, then whisk in milk and cream. Bring to a boil over medium heat, whisking frequently, then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla.
Divide among 4 (6-to 8-ounces) glasses and chill, uncovered, until cold, at least 1 1/2 hours.
Stir together preserves, brandy, and lemon juice, then spoon on top of puddings.
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