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Caramelized Mission Fig Custard web

A fig custard might sound very traditional but don’t be put off! This creamy recipe was developed by Chef Jonathan Collins so you know you will enjoy every spoonful! The video will also take you through all the tips to make your own perfect custard from scratch!

Serves Serves 8

Caramelized Fig Custard

1 hrCook Time

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  • 12oz 350g Fresh Mission Figs – sliced in half length ways
  • 6 Large Egg Yolks
  • 3 cups (750 mL) 35% Cream
  • 1/2 cup (100g) White Granular Sugar – plus more for garnish
  • 1/2 tsp Pure Vanilla Extract or 1 Whole Vanilla Bean (split and seeded)
  • 2 tbsp Dark Rum or Cognac (optional)


  1. Combine cream and vanilla in heavy bottom saucepan over medium heat.
  2. Simmer for 10 minutes to infuse the milk and cream with vanilla flavour and fragrance.
  3. Separate egg yolks from the whites; combine the yolks with sugar mixing until blonde in colour.
  4. Combine the hot liquid with the egg/sugar mixture slowly, tempering the eggs to prevent curdling.
  5. Return the mixture to the saucepan stirring gently over medium heat for 5 minutes to thicken.
  6. When the cream coats the back of a wooden spoon and a pass of your finger across the spoon holds.
  7. Heat a heavy-bottom sauté pan over medium heat, add butter and sugar to pan.
  8. Add figs to the pan sliced side down, sauté gently until light golden brown.
  9. Pour crème anglaise into dishes, arrange figs sautéed side up, place dishes on baking tray.
  10. Fill the baking tray 1/2 way up the sides, cover with aluminum foil.
  11. Bake for 50-60 minutes or until the custard is firmly set, cool slightly before serving, serve chilled or warm.

Watch Chef Collins prepare this dish too!

Recipe developed by Chef Jonathan Collins and featured on The Kitchen Life Live with Produce Made Simple.

A passionate chef and father who loves to share his experiences in cuisine and life, Chef Jonathan Collins has cooked for presidents, prime ministers, billionaires, celebrities and even royalty! A graduate of Le Cordon Bleu, Jonathan has developed a signature style by blending North American, European and Asian influences with a French foundation and distinct Canadian identity, emphasizing fresh, local, seasonal ingredients.

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