This is such a lovely little dessert that just brings me back to Provence! It is very quick and simple—just make sure your figs are perfectly fresh and ripe, otherwise the skin can taste a little bitter when baked. My guests always rave about it!!
Fresh Fig Custard
Author: Catherine Katz
Serves: 9
Ingredients
- 12 fresh California fresh figs, very well rinsed
- ½ cup fat-free plain Greek yogurt
- 2 Tbsp fat-free sweetened condensed milk
Instructions
- Place a baking dish halfway filled with water in a preheated oven to 350 F.
- Remove the stem of 10 figs, place them in a food processor with the yogurt and sweetened condensed milk and pulse until creamy.
- Pour the creamy mixture into 9 little baking cups and place the cups in the preheated baking pan filled with water.
- Bake for 15 minutes and cool.
- Place in the fridge for at least one hour (longer is better) before serving and decorate with the remaining 2 figs cut lengthwise.
Do you think this would work with frozen figs? Of course, there is nothing like a ripe fresh fig, but they’re impossible to find here this time of year.
Caroline, I would think so. Please do let me know if you try! I love this dessert but can only make it in the summer so would love to find frozen figs and try!
I have never cooked with figs or even bought them – I saw them at my natural foods coop today – how do I tell if they are ripe and ready?
This sounds too good not to try!