Fig leaf crème caramel with roasted figs
- Helena Busiakiewicz
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Makes 8
More effort
Prep: 15 mins
Cook: 35 mins
plus at least 2 hrs chilling and 1 hr infusing
A star rating of 5 out of 5.2 ratingsRate
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Impress dinner guests with crème caramel for dessert, made with infused fig leaves and served with roasted figs and honey – it's ideal for a summer menu
Gluten-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
250ml whole milk
-
250ml double cream
-
3 fig leaves
dried or fresh (see tip, below)
-
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
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Nutrition: Per serving
- kcal391
- fat22g
- saturates12g
- carbs43g
- sugars43g
- fibre2g
- protein5g
- salt0.1g
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Method
-
step 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.
-
step 2
Butter 8 dariole moulds. Put the caster sugar in a small pan over a low heat with 2 tbsp water. Cook for 2 mins until dissolved. Turn up the heat and cook for 4-5 mins to an amber caramel, being careful not to stir too much. Divide between the moulds. Leave to cool. Put the moulds in a high-sided roasting tin.
-
step 3
Heat the oven to 160C/140C fan/ gas 3. Whisk the whole eggs, yolks and brown sugar together in a bowl. Reheat the infused milk until just warm, then gradually pour into the egg mixture, whisking constantly to create a thin custard, about 5 mins. Sieve into a jug, then pour into the moulds, leaving a little room at the top. Pour boiling water from the kettle into the roasting tin until it comes halfway up the moulds. Bake for 25 mins – there should still be a wobble in the centre. Remove from the oven and leave to cool for 5 mins, then carefully lift from the water. Put in the fridge to chill for 2-3 hrs.
-
step 4
About 30 mins before serving, heat the oven to 180C/160C fan/ gas 4. Put the halved figs on a baking tray and drizzle with the honey and 2 tbsp water. Roast for 20-25 mins until caramelised.
-
step 5
To serve, dip the caramels into hot water for roughly 20 seconds, then invert onto a serving plate. Put your thumbs on top of the mould, hold the rim of plate with your fingers, then give it one firm shake downwards to coax out the caramels. Serve with the figs.
Recipe tip
If you’re foraging for fresh fig leaves, rinse in cold water to remove any dirt before using.
Recipe from Good Food magazine, August 2023
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A star rating of 5 out of 5.2 ratings
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