This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.

Goat cheese custard is smooth, tangy, and gently sweet, with a texture that lands between cheesecake and pot de crème. The filling blends goat cheese, cream, and lemon for a rich custard that bakes low and slow until just set. Roasted figs melt into soft, jammy bites that sit right on top. Chill the custards until cold, and the result is creamy, bright, and quietly elegant.

A dish of goat cheese custard and a spoon with custard and a half fig.
Email this recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Here is Why This Goat Cheese Custard Recipe Works

Goat cheese brings the tang: Its natural acidity balances the richness of the cream and adds complexity that plain custard lacks.

Lemon zest and juice cut through the richness: They brighten the flavor and lift the custard from heavy to refreshing. If you’re a lemon lover, you’ll also enjoy our Lemon Custard Pie.

Roasted figs = deep, sticky sweetness: Honey and thyme caramelize in the oven, turning the figs jammy and intense.

Baked in a water bath for perfect texture: Keeps the custard smooth and gently set so there are no cracks and no curdling.

Recipe ingredients for roasted figs in a custard.

Recipe Tips

Choose the right goat cheese: Use soft, fresh goat cheese (the kind sold in logs), not aged or hard varieties. The soft cheese blends smoothly into the custard, giving it a creamy, cheesecake-like texture.

Use room temp goat cheese: Cold cheese won’t blend as smoothly, which can leave lumps in the custard.

Don’t skip the water bath: It creates a gentle, even heat and it is essential for a silky texture. This is the same method used for our Vanilla Crème Brulee.

Roast the figs first: Let them cool before adding to the custard, so they don’t sink or overcook.

Watch your bake time: Custard should still jiggle slightly in the center when it comes out of the oven.

Chill completely before serving: It firms up as it cools and the flavors meld better after a rest.

Swap the fruit: Replace the fresh figs with an equal amount of one of the following fruits: blackberries, strawberries, plums, apricots, or rhubarb. 

If you like this recipe, try our chocolate pots de creme.

Six small dishes filled with custard and topped with roasted figs, sitting on a wire cooling rack.
A serving of baked custard with roasted figs. A teaspoon next to the dish.

Fig and Goat Cheese Custard

This goat cheese custard is creamy and tangy, with roasted figs that turn soft and sweet in the oven. It’s unfussy but elegant, the kind of dessert you’d expect at a tucked-away bistro.

Pin this now to find it later!

Pin It
Goat cheese custard in a small ramekin dish with figs.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
4.92 from 25 votes

Roasted Figs in Goat Cheese Custard

By Pat Nyswonger
Our creamy goat cheese custard, with its velvety smoothness and subtle tang, forms the perfect backdrop for the rich, roasted figs. It's an unusual pairing that creates a harmonious balance of flavors.
Prepare the custards up to three days in advance for added convenience. Just be sure to use soft goat cheese to achieve that luxurious texture.

If you make this recipe, please leave a star rating and comment.

Servings: 6 servings
Save Pin Comment Print
Email me this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients 

For the Roasted Figs:

  • 8-10 fresh figs, any variety
  • ¼ cup honey
  • 1 tablespoon Fresh thyme

For the Custard:

  • 8 ounce log soft goat cheese, room temperature
  • ½ cup granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 1 cup heavy cream
  • ¼ cup fresh lemon juice
  • 2 tablespoon lemon zest
  • pinch salt

Instructions 

For the Figs:

  • Preheat the oven to 400°F. Line a small baking sheet with parchment paper
  • Use non-stick spray to coat six individual 8-ounce oven-proof baking dishes and place them in a shallow pan.
  • Wash the figs in cold water and pat them dry with a paper towel. Remove the stems, and cut each fig in half; place on the parchment-lined baking sheet.
    Add the honey to a small dish and microwave for 10 seconds, brush the figs with the warm honey and sprinkle with the thyme leaves. Transfer the baking sheet to the middle of the oven and roast them for 15 minutes. Allow to cool.
    A cutting board with whole figs, half figs and a paring knife. Cut figs on a baking sheet sprinkled with thyme leaves. Thyme sprigs in the upper left corner.

Goat Cheese Custard

  • Reduce the oven temperature to 300°F.
  • Add the soft goat cheese and sugar to a mixing bowl, and beat for 1-2 minutes to combine. With the mixer running, add the egg and yolk, one at a time, blending well between each addition.
    A bowl with sugar and goat cheese with a hand mixer. One egg in a bowl of cheese/sugar mixture with a hand mixer. One egg and one egg shell in the lower right corner.
  • Stop the mixer and add the cream. Mix well. Add the lemon juice, lemon zest and salt. Continue to blend on medium speed for 1 minute, stop the motor and scrape down the sides and bottom of the bowl. Continue mixing for an additional 30 seconds.
    Mixing the goat cheese custard and folding lemon zest into the custard.
  • Fill each dish with the cheese mixture and add 3 halves of cooled roasted figs to the top of each dish.
    Place the dishes in the larger pan and transfer to the oven. Carefully pour hot water into the larger pan to reach half-way up the sides of the dishes.
  • Bake the custards for 20 minutes, transfer from the oven to the counter-top and allow the custards to cool slightly, (about 10 minutes) before removing from the hot water. This custard dessert is best served chilled.

Notes

Figs: Any variety works (Mission, Kadota, or Adriatic). Choose ripe but firm figs so they hold their shape during roasting. If figs are very soft, reduce roasting time slightly.
Honey substitute: Maple syrup pairs nicely with goat cheese if you’d like an alternative sweetener.
Goat cheese: Use a soft, spreadable log, not aged or crumbly goat cheese. Room temperature makes it much easier to blend smoothly.
Baking dishes: Six 8-ounce ramekins work best. If you don’t have them, you can use a larger baking dish and adjust the baking time.
Water bath: The hot water helps the custard cook gently and stay creamy. Carefully pour it in after placing the pan in the oven to avoid spills.
Make ahead: The custards can be baked a day ahead and chilled. Add figs just before serving for the best texture.
Serving idea: These are delicious on their own, but a drizzle of extra honey or a sprig of fresh thyme on top makes a pretty presentation.

Nutrition

Serving: 1 serving, Calories: 426kcal, Carbohydrates: 47g, Protein: 10g, Fat: 24g, Saturated Fat: 15g, Polyunsaturated Fat: 7g, Cholesterol: 124mg, Sodium: 211mg, Fiber: 3g, Sugar: 43g

Nutrition information is automatically calculated, so should only be used as an approximation.

iconLike this recipe? Rate & comment below!

More Recipes Using Figs

Fig Jam with aged goat cheese on crisp toastFig Jam (with dried figs)Figs and GorgonzolaFigs and GorgonzolaA jar of strawberry fig jam with fresh strawberries and figs in the background.Strawberry Fig Jam

About Pat Nyswonger

Pat Nyswonger is a self-taught home cook with years of experience creating from-scratch meals for family and friends. As a wife, mother of four, and grandmother to seventeen, she understands the value of recipes that bring people together. Her kitchen has always been the heart of her home, where she enjoys developing flavorful, approachable dishes that home cooks of any level can make and enjoy.

Read More About Me

You May Also Like

4.92 from 25 votes (23 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




14 Comments

  1. Romy Walker says:

    Hi Pat! I’m very excited to do the recipe. I have a question, it says 1/4 cup of lemon juice but then it says a half a large lemon which does not equal 1/4 cup, at least not in American lemons. Can you clarify please 😊 thank you

    Reply
    1. Pat Nyswonger says:

      Hi, Romy…thank you for bringing this to my attention. It should be 1/4 cup of lemon juice. I have made the change in the recipe card.

      Reply
  2. Michelle McClennan says:

    5 stars
    I made this with 1/4 cup erythritol and 8 drops of lemon stevia to make it Keto diet friendly. I left out the gorgeous figs ? but topped the custard with crushed macadamia nut and blackberries. Swoon worthy results!

    Reply
    1. Pat Nyswonger says:

      Excellent! That sounds lovely, Michelle….thank you for this great tip. I’m going to try your version 🙂

      Reply
  3. Sabrina says:

    I loove this! Makes me remember a goat cheese panna cotta I’ve had out. Love the roasted figs on top too!

    Reply
    1. Pat says:

      Thanks, Sabrina….Goat Cheese Panna Cotta sounds delish!

      Reply
  4. Diane says:

    This dish is lovely. And inviting! I just want to sit down and eat it up!

    Reply
    1. Pat says:

      Welcome to our site, Diane! This is so delicious and a great way to prepare figs. Thanks for your comments. 🙂

      Reply
  5. Platter Talk says:

    5 stars
    We’ve never seen figs more beautifully prepared, or as delicious looking as these. Very nicely done!

    Reply
    1. Pat says:

      Thanks for the kudos, Dan….If you prepare this I am sue you will not be disappointed. A decadent dessert yet so simple. 🙂

      Reply
  6. John/Kitchen Riffs says:

    Love figs! And am always excited when fresh ones begin to arrive in the stores. This is such a nice way to use them — rather elegant, but simple. Terrific recipe — thanks.

    Reply
    1. Pat says:

      Thanks, John….Figs have a short season and I’m making good use of them while they last.

      Reply
  7. Kathi @ laughing spatula says:

    You had me at goat cheese! This looks fabulous. Pinning to make at the holidays. Your pic’s are beautiful!
    Hope all is well with you!

    Reply
    1. Pat says:

      Thanks, Kathi. You will love this dessert 🙂

      Reply