THE BENEFITS OF GROWING YOUR OWN
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Fig leaf crème caramel with roasted figs
MAKES 8 PREP 15 mins plus at least 2 hrs chilling and 1 hr infusing COOK 35 mins MORE EFFORT V
250ml whole milk
250ml double cream
3 fig leaves, dried or fresh (see tip, opposite)
butter, softened, for the moulds
160g caster sugar
2 eggs, plus 3 yolks (freeze the extra whites to use in another recipe)
100g light brown soft sugar
For the roasted figs
10 figs, halved
1 tsp honey
1 Put the milk and cream in a large pan over a medium heat, and stir until it starts to steam. Add the fig leaves, making sure they’re completely submerged. Warm for 1 min, then cover and remove from the heat. Set aside to infuse for 1 hr.
