A horrendously simple recipe that sprung forth from a desperate moment of having too many figs and not enough uses for them. I never thought I would utter that sentence, but here we are. Three bags of figs to use in a matter of days is more arduous than I initially imagined. That depends, of course, on your personal definition of the term arduous. Wink.
Excuse me for the brevity of this interlude, but I leave for a tropical getaway in the morning, and the head spins at how much I need to achieve before I get up at 4am for the trek to the airport. Life is hard sometimes.
200g firm ricotta (roughly one cup packed)
1/4 cup milk
2 tablespoons maple syrup or agave
1 teaspoon vanilla paste (super easy to buy from supermarkets)
2 figs, halved (or any other fruit of choice)
1. Preheat the oven to 180 Celsius. In a large bowl, use an electric beater to gently whisk all your ingredients (bar the figs) until they become smooth and creamy. Obviously not super smooth because ricotta is a bit grainy. But as long as the lumps are gone, we are cooking with gas. Or electricity.
2. Divide the mixture between four ramekins, resting on a baking tray. Drop a piece of fig (or fruit) onto each little custard, and pop in the oven.
3. Cook the custards for about 10-15 minutes, or until they have puffed up and browned nicely. You can keep them in or turn on the grill for a bit of colour. Serve with whatever else takes your fancy. Heinously simple.