- 250 ml (1 cup) Port wine
- 180 ml (3/4 cup) granulated sugar
- 4 fresh figs, sliced
- 125 ml (1/2 cup) Le Bleu d’Élizabeth cheese, crumbled
- 500 ml (2 cups) 35% cream
- 5 large egg yolks
- 60 ml (1/4 cup) brown sugar
- Preheat oven to 250° F (120° C). In a saucepan, pour the Port wine and 125 ml (1/2 cup) of the granulated sugar. Let simmer 15 to 20 minutes until the consistency becomes syrupy and forms a caramel. Add figs, coating them with the Port wine caramel, and continue cooking for 2 minutes.
- In another saucepan, heat the cream with the cheese until melted and completely mixed, without bringing to a boil (approximately 5 minutes). Strain to ensure the mixture is completely smooth, and set aside in a bowl.
- In a bowl, whisk the egg yolks with the remainder of the granulated sugar. Set aside.
- Using the whisk, gradually add the warm cream and cheese mixture to the egg yolk mixture.
- Place 8 ramekins of 125 ml (1/2-cup) in a shallow baking dish (or several). Pour enough boiling water in the dish to reach halfway up the sides of the ramekins, for an effect similar to that of a double boiler. Divide the fig and Port wine caramel mixture between the ramekins. Pour the cream and cheese mixture on top of the fig mixture.
- Bake for approximately 40 minutes or until the edges are set and the centres are still slightly soft. Remove the ramekins from the water dish and place them on a rack to cool. Cover and refrigerate for at least 2 hours or until cold.
- Sprinkle each crème brûlée with a thin layer of brown sugar. Broil in a preheated oven, as close as possible to the heat source, until the sugar melts and forms a golden crust. Serve immediately.
Your message has been send successfully.