If, like me, you’re lucky enough to have a fig tree in your garden- you’ll know the frustration of seeing the fig tree come to life every summer- yet it is seldom warm enough in England to ripen the fruit. However, despair not- the leaves are equally as tasty and delicious! The flavour is almost a cross between fig and coconut, an unusual pairing but one that works so well in this brûlée. Best eaten simply, with caramelised sugar and served with fresh juicy figs.
- 6 fig leaves, washed and dried
- 500ml whipping cream
- 1 whole egg
- 3 egg yolks
- 100g sugar
- 1 vanilla pod
- Preheat the oven to 100 deg C.
- Place the fig leaves on a baking tray and bake for approximately 20-25minutes or until fragrant and dry.
- In a saucepan, bring the cream and vanilla to the boil. Remove from the heat.
- Add the dried fig leaves and allow to infuse for 30 minutes.
- Once infused, strain through a fine sieve. Rescale the cream to 500ml if necessary, as the leaves will have soaked up some of the liquid.
- In a small bowl, whisk together the whole egg, yolks and sugar.
- Pour the liquid over and whisk to combine.
- Pour the brûlée mixture into ramekins and place the dishes into a deep baking tray.
- Pour boiling water halfway up the sides and carefully place into the oven.
- Bake at 140deg C until just set- the brûlée should be jiggly in the centre.
- Remove from the tray and allow to cool before pacing in the refrigerator to set completely.
- When ready to serve, sprinkle a thin layer or sugar over the brûlées and caramelise with a hot grill or blow torch!