Fig Leaf Infused Custard with Toffee Figs
Steam ovens are the perfect way to cook delicate baked custards. This classic crème caramel is flavoured with fresh toffee figs.
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Cooking tools:
- Dariole mould
- Fine-mesh sieve
- Kitchen torch
- Pastry brush
- Baking sheet
- Offset spatula
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Aluminum foil
- Chef's knife
- Cutting board
- Spatula
- Plate
- Refrigerator
Ingredients
- 2 cups (500 ml) milk
- 2 cups (500 ml) thickened cream
- ½ cup (110 g) caster sugar
- 1 vanilla bean, scraped
- 5 fresh fig leaves, washed
- 5 eggs
- 3 egg yolks
- Caramel
- 2 ½ tbps water
- 10 fresh figs, halved
- ¼ cup (55 g) caster sugar
- 1 cup (140 g) roasted skinned hazelnuts, roughly chopped
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