Description
Serve 6
Ingredients
Scale
- 6 Fresh Fig Leaves
- 500ml Double Cream
- 100g Caster Sugar, plus some extra for tops
- 6 Free-Range Large Egg Yolks
Instructions
- Preheat the oven to 150C.
- Wash and dry the fig leaves, place on a baking tray and under a high grill toast the leaves to release the flavour, until crisp but not charred or will become bitter.
- Pour the cream into a saucepan, bring the cream to the boiling point, then reduce the heat, add the fig leaves and simmer gently for five minutes.
- Meanwhile, in a separate bowl, beat the sugar and egg yolks together in a large heatproof bowl until pale and fluffy.
- Bring the cream back to boiling point. Pour it over the egg mixture, whisking continuously until thickened – this indicates that the eggs have begun to cook slightly.
- Strain the mixture through a fine sieve into a large jug, capturing the leaves and squeezing the cream from them. Then use this to fill six ramekins to about two-thirds full.
- Place the ramekins into a large roasting tray and pour in enough hot water to come halfway up their outsides.
- Place the bain-marie onto the centre shelf of the oven and bake for 40-45 minutes, or until the custards are just set but still a bit wobbly in the middle.
- Remove the ramekins from the water and set aside to cool to room temperature. Chill until needed.
- When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each crème brûlée, then caramelise with a chefs’ blow-torch.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French