Photo and Recipe courtesy of <a href='http://chefericlevine.com/' target='_blank'>Chef Eric LeVine</a>
Yield: 8 servings
c. heavy cream
c. crème fraîche
c. Roquefort cheese (Port Salut® or goat cheese can be substituted), divided
Salt and pepper, to taste
tablespoons minced fresh chives
dried figs, quartered
Preheat the oven to 325° F, and bring a medium-size pot of water almost to a boil.
In the bowl of a stand mixer, combine the heavy cream, crème fraîche, and 1/2 cup Roquefort cheese. Using the whisk attachment, combine until smooth. Mix in salt and pepper to taste. Crack eggs into a separate small bowl and beat lightly. Slowly add the beaten eggs to the mixer bowl, add the chives, and combine well.
Place eight (2 to 3-ounce) ramekins in an ovenproof baking dish. Divide the custard equally among the ramekins and sprinkle the remaining 1/2 cup cheese into the centers of the custards. Gently pour the hot water into the baking dish until it comes halfway up the outsides of the ramekins. Cover the baking dish lightly with foil; make sure to leave the ends open so steam can escape. Bake the custards 30 minutes, rotating the pan in the oven after 15 minutes. The custards are done when there is no jiggle in the center and they are just beginning to puff. Remove from the oven, top each with a dried fig quarter drizzled with honey, and serve warm or at room temperature.
The custard can be made a day ahead, but do not bake until the day of serving. Store the custard in the refrigerator, covered, until ready to bake.
The slightly pungent Roquefort cheese offsets the sweetness and crunch of honeyed figs, creating this robust custard. Serve with crusty bread and watch it disappear.
Substitute Port Salut® or goat cheese for Roquefort. You can also cook in larger ramekins.
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