Roasted Figs in Goat Cheese Custard
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.
Servings: 6 servings
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.
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.
- 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.
- 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
