Fig Brulee with Burrata Cheese

Fig Brulee with Burrata Cheese

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Chef John 23872

"These were amazing with the fresh, creamy burrata, but any style cheese plate would benefit mightily from the shiny, sexy fruit. If cheese isn't your thing, go grab a pint of vanilla ice cream, forget all about that sweet-savory thing, and just go full-dessert."
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10 m servings 118 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 118 kcal
  • 6%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 11.6g
  • 4%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 101 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Place figs on a flame-proof surface or plate and sprinkle flesh-sides with Demerara sugar. Using a kitchen torch set to a medium-high flame, melt the sugar by making short, even passes over the top of the sugar. Continue melting the sugar until it bubbles and turns dark brown, about 30 seconds.
  2. Place Burrata cheese on a plate. Drizzle with olive oil, sprinkle with a pinch of sea salt and black pepper. Place bruleed figs around cheese and serve.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


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This turned out great. Though I used honey, I drizzled on top. delish!

I have nevr eaten a fig. My neighbor gave me some figs today. I to this site, tried the recipe and was happy with the culinary finding.

This was a tasty, light and relatively low calorie dessert. I used ricotta cheese drizzled with honey instead of salt and pepper. As I don't own a kitchen torch, I lined a baking sheet with foil...

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