Ingredients

  • 2 fresh figs
  • 3 large eggs
  • 40g plain flour
  • 50g caster sugar
  • 1 tsp vanilla paste
  • Zest of 1/2 an orange
  • 1/2 tbsp fresh ginger, grated
  • 200ml whole milk
  • 200ml cream
  • Flaked almonds

Method

  1. Lightly butter 4 ramekins and place them in a deep roasting tray. Preheat the oven to 190°C/170°C fan/gas mark 5. Boil the kettle.
  2. To make the custard, whisk the eggs, flour and sugar in a bowl until smooth, then add the vanilla paste, orange zest, grated ginger, milk and cream until well combined.
  3. Cut each fig into 8 pieces. Arrange 4 segments into each ramekin and top with the custard mixture.
  4. Pour the boiling water into the roasting dish so it comes up to two-thirds of the ramekins.
  5. Scatter over the almonds and bake for 25 minutes.
  6. Remove and serve straight away with some ice cream on the side.
Jody Spencer
Originally from New Zealand, Taste Buds' chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 21 December 2018

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