#MeatlessMondays – Making the best of nature’s bounty with a fig terrine

There is more than one reason why I love this fresh and beautiful terrine so much, and the most important one is that it’s one of my son´s favorite desserts. Full of ripe and juicy figs, there is no cooking involved in its preparation other than making the custard -or crème anglaise-; but you can also serve it with whipped cream instead.

To make it, you need ripe but firm figs. Beautiful black or green ones are found everywhere in the summer, and since I’m in Peru I’m trying to make the most of this end of season’s produce.

I like to peel them, which is very easy to do with the tip of a knife. Slice each fig crosswise and reserve.

Line the bottom and sides of a pan -I´m using a large goblet- with plastic film, and start making layers of fig slices on top.

When all the figs are used, wrap the dessert with the film, place a small can on top of the dish (I used a tuna can), and refrigerate for a couple hours or overnight.

To unmold, unwrap the terrine, turn upside down in a plate, and discard the plastic film. When ready, cut slices of the terrine with a sharp knife, and serve with custard, which is not Peruvian at all, but I love as an accompaniment to a lot of desserts. Add aguaymantos (pichuberries) or berries on the side, and a few mint leaves to decorate.


Fig Terrine with Custard
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 pounds fresh figs
  • For the custard:
  • 5 egg yolks
  • 3 tablespoons sugar
  • 1½ cups light cream
  • 1 teaspoon vanilla essence
  • Aguaymantos (golden berries)
  • Mint leaves
  1. Peel and slice the figs.
  2. Line the inside of a glass container or a baking pan with plastic film.
  3. Arrange the fig slices making layers. Wrap the terrine, put a weight on top and refrigerate.
  4. For the custard:
  5. In a saucepan over medium heat, heat the cream but do not let it boil.
  6. Place the egg yolks and sugar in a bowl. Beat with a wire whisk or a mixer until pale and thick.
  7. Add the hot cream to the egg yolks in a thin stream, whisking constantly. Strain and put the mixture back in the saucepan.
  8. Cook over very low heat, stirring with a spatula until slightly thick.
  9. Do not let it boil or heat too much because it will curdle.
  10. Remove from the heat and put the saucepan in an ice bath to cool.
  11. Refrigerate and serve cold.

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