Figs broke the milk apart when added to my pudding

It doesn't matter if you use dry or fresh figs- it's the enzyme causing the milk to thicken. That's the basis of the pudding. The problem you are having relates to the amount of heat you applied. You don't want the mixture hotter than you would have it to make yogurt- so about 110F or so. The reason they used to boil the milk was because it was unpasteurized. If you are using raw milk, of course you'd still need it to hit boiling temp for safety- but then cool it down to that 110F before you add in figs. You have the option of either blending the figs or leaving them in small bits- it's a matter of personal preference. Once you are finished with the mixing, you leave it to sit in the frig overnight for best results. You could eat it sooner if you don't mind a thinner pudding, though- about an hour of sitting is all it takes to set up as a rule.

I Googled some milk science. Protease curdles milk and is found in figs. Now my question is how could I have taken advantage to get pudding and if I keep cooking the current mess down (reduce it over heat) will I get anything close to pudding?

It seems a chemistry problem with milk and fruit enzymes?