Fig Tea Loaf

I sincerely hope you would share the same passion as me!

Crème caramel is a plain custard, layered with rich brown caramelised sugar.

It has a wobbly lightness; similar to an Italian panna cotta.

 Served chilled, toppled to reveal the caramelised syrup.

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Ingredients For Caramel
  • 120gm Caster Sugar
  • 30ml Orange Juice
  • 4 Ramekins, Greased
Step No 1

To make the caramel add sugar in a non-stick pan.
Step No 2

Cook to dissolve the sugar to a dark honey colour.

Gently swirl the pan to ensure even colouring.

Step No 3

Add orange juice to de-glaze.

Give it a quick stir then take off the heat.
Step No 4

Pour the syrup into four ramekins.

Leave to set until the caramel is hard.
Ingredients For Custard
  • 500gm Full Fat Milk

  • 4-5 Orange Peel

  • 1 Star Anise

  • 1-2 Cinnamon Stick

  • 25gm Caster Sugar

  • 15ml Vanilla Paste

  • 2 Egg Yolks

  • 2 Whole eggs

Step No 5

For the custard add some milk in a saucepan drop in one star anise, two cinnamon sticks and 5 orange peel.

Bring to a boil.  Then turn off the heat.
Step No 6

Cover with a lid and allow the spices to infuse the milk.

Step No 7

In a bowl add 2 whole eggs, 2 egg yolks, 25gm of sugar and vanilla paste.

Whisk together to combine.
Step No 8

Remove the spice from the milk and discard.

Using a hand whisk gradually pour in the infused milk into the eggs while constantly whisking.

Step No 9

Using a fine sieve strain the custard into a jug with a spout.

The spout makes it easier to pour the custard into the ramekins.
Step No 10

Stand the ramekins in a roasting tray and surround with enough hot water to come halfway up the sides of the ramekins.

This is to ensure the custard will cook evenly.

Step No 11

Carefully pour the custard equally into the ramekins, about three-quarters full.
Step No 12

Gently transfer the tray into a pre-heated oven at 150C/Fan.

Bake for 20 – 30 minutes, until the custard has just set.

Step No 13

Remove the ramekins from the roasting tray.

Cover each ramekin with Clingfilm and chill.
Step No 14

Just before serving remove the Clingfilm off the ramekins.  Loosen round the edges with a knife.

Using a shallow dish place over the top of the ramekin and upend. Gently tap the ramekin to shake off the custard.

You have a delicious, set custard surrounded by dark golden caramel sauce.

Bon appétit.