images via the househome, tartlette and stephmodo
Like that sweet and saucy kitchen that mixes deep wood tones with bright punches of pink and blue ~ figs can do the same thing for your fall table.
Sumptuously dark on the outside figs provide a shot of bright sweetness to your menu. I' have a slight fig obsession. I buy them by the bag-full until they disappear from my grocery, but I'd like to learn how to do more with them than simply popping them in my mouth like candy!
Goat Cheese Custards With Figs & Balsamic Syrup (custard recipe adapted from Sweet Seasons by Richard Leach).
Makes 8
These are best prepared a couple of hours in advance and can be kept in the fridge for up to 3 days.
For the custards:
3/4 cup mascarpone cheese
3/4 cup ricotta cheese
3/4 cup fresh goat cheese
1/3 cup honey
zest of one lemon
2 large eggs
1 large egg white
3/4 cup heavy cream
pate brisee or gluten free tart dough.
2 cups fresh figs (depending on the size you might have to quarter them)
Preheat the oven to 300F.
In a large mixing bowl, whisk together the cheeses, honey and lemon zest until smooth. Add the eggs, egg white and heavy cream and whisk until smooth. This is best done by hand so you don't incorporate too much air in the batter which would make your custard rise, fall and crack.
Roll the pastry dough to about 1/8 - inch thick and cut eight 3.5-inch disks from it. Place the 8 disks on a parchment paper lined baking sheet. Gently indedt a 3-inch metal ring into each disk but without cutting through.
This will form a seal between the baking sheet and the custard and provide a bit of a crunch when you eat the custards. If this step is too time consuming, simply bake the custards in ramekins. Bake the disks with the rings for about 20 minutes and allow to cool before filling.
Lower the oven temperature to 250F. Fill the rings to about 3/4 full with the cheese custard and bake for about 30 minutes or until the filling seems set (should not wiggle anymore). Let cool and run a knife inside the rings to release the custards. Refrigerate until ready to serve.
For the balsamic syrup:
1 cup balsamic vinegar
1/3 cup honey
Put the vinegar and honey in a medium, heavy bottomed saucepan and bring to a strong simmer over high heat. Turn the heat down to medium and let the vinegar reduce by half or until thick enough to coat the back of a spoon. Keep warm.
To serve, place cut figs (either halved or quartered depending on the size) and drizzle with balsamic syrup.
