250 ml (1 cup) Port wine
180 ml (3/4 cup) granulated sugar
4 fresh figs, sliced
125 ml (1/2 cup) Bleu d’Élizabeth, crumbled
500 ml (2 cups) 35% cream
5 large egg yolks
60 ml (1/4 cup) brown sugar
Preheat oven to 250° F (120° C). In a saucepan, pour the Port wine and 125 ml (1/2 cup) of the granulated sugar. Let simmer 15 to 20 minutes until the consistency becomes syrupy and forms a caramel. Add figs, coating them with the Port wine caramel, and continue cooking for 2 minutes.
In another saucepan, heat the cream with the cheese until melted and completely mixed, without bringing to a boil (approximately 5 minutes). Strain to ensure the mixture is completely smooth, and set aside in a bowl.
In a bowl, whisk the egg yolks with the remainder of the granulated sugar. Set aside.
Using the whisk, gradually add the warm cream and cheese mixture to the egg yolk mixture.
Place 8 ramekins of 125 ml (1/2-cup) in a shallow baking dish (or several). Pour enough boiling water in the dish to reach halfway up the sides of the ramekins, for an effect similar to that of a double boiler. Divide the fig and Port wine caramel mixture between the ramekins. Pour the cream and cheese mixture on top of the fig mixture.
Bake for approximately 40 minutes or until the edges are set and the centres are still slightly soft. Remove the ramekins from the water dish and place them on a rack to cool. Cover and refrigerate for at least 2 hours or until cold.
Sprinkle each crème brûlée with a thin layer of brown sugar. Broil in a preheated oven, as close as possible to the heat source, until the sugar melts and forms a golden crust. Serve immediately.