Fig leaf crème caramel with roasted figs
Ingredients
- 250ml whole milk
- 250ml double cream
- 3 fig leaves dried or fresh (see tip, below)
- butter softened, for the moulds
- 160g caster sugar
- 2 eggs plus 3 yolks (freeze the extra whites to use in another recipe)
- 100g light brown soft sugar
- 10 figs halved
- 1 tsp honey
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