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1
Preheat the oven to 300 degrees.
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2
Heat a small saute pan over low heat. Cut three of the figs into wedges. Add fig pieces to pan and sprinkle 1 teaspoon of cane sugar over fruit. Add water. Gently moving fig pieces around with a spatula, cook until wedges get soft but still hold their shape, about five minutes. Transfer to a small bowl.
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3
Set a kettle of water on the stove to boil.
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4
Combine milk and heavy cream in a saucepan over medium-low heat and cook, stirring occasionally, until liquid steams, about three to four minutes. Remove from heat.
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5
In a large bowl, using an electric mixer, beat eggs and egg yolk. Gradually add a pinch of salt and remaining 1/4 cup of cane sugar. Beat until mixture is pale and thick.
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6
Whisking constantly, slowly add the egg mixture to the heated liquid. To ensure an extra silky texture, strain custard through a sieve into a large glass container with a spout (like a quart size pyrex measuring cup).
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7
Place ramekins in a baking pan. Divide reserved cooked fig wedges among ramekins, about 4-5 wedges per dish. Pour custard over fruit, filling each ramekin. Pop any air bubbles with the tip of a sharp knife.
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8
Carefully pour boiled water from kettle into baking pan, so that water comes up about an inch around custard dishes. Carefully transfer baking pan to oven. Check custards in about 30 minutes; custards are done when almost set, center will still jiggle a bit. Remove from oven and allow custards to cool on a rack. Once cooled, cover each ramekin with plastic wrap and transfer to refrigerator. Chill at least four hours and up to a day.
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9
When ready to serve custards, cut remaining fig into wedges. Roll and cut basil into chiffonade. Assemble custards by removing plastic wrap, placing one to two wedges of fresh fig onto each, top with ribbons of sweet basil, crumbles of blue cheese and a drizzle of honey. Enjoy!
