137 Oven setting: FullSteam METHOD Place 10 x 150ml metal dariole moulds on the large perforated tray and set aside. Makes: 10 Preparation time: 15 minutes Place milk and cream in a medium saucepan and warm over moderate heat. Cooking time: 25 minutes Add sugar, vanilla bean and scraped seeds. Roll the fig leaves up to release the Chilling time: 1 hour flavour. Add to saucepan. Bring to a simmer then remove from heat; set aside for Level of difficulty: Medium flavours to infuse and to cool slightly. Whisk eggs and yolks together in a large bowl and set aside. INGREDIENTS To make the caramel, place sugar and water into a small saucepan and stir over 2 cups milk low heat until sugar dissolves. Increase heat and bring to boil without stirring. 2 cups thickened cream Use a clean pastry brush dipped in water to wipe away any sugar crystals that form at the sides of the saucepan. When the caramel starts to turn golden ½ cup caster sugar brown, remove from heat. 1 vanilla bean, scraped 5 freshfig leaves, washed Divide caramel between dariole moulds to coat the bases. 5 eggs Pour cream mixture through a fine sieve into the eggs and whisk to combine. 3 egg yolks Carefully pour into the moulds to fill. Cover each mould with a piece of aluminium foil, placed shiny side down and press edges together to seal. CARAMEL ½ cup caster sugar Place the custards into the oven on shelf level 3, FullSteam 90°C, for 25 2½ tbps water minutes. Remove custards from oven. Allow to cool, then place in fridge for 1 hour to cool completely. TO SERVE To serve, unmould the fig custards by dipping the moulds in hot water. Run a 10 fresh figs, halved small flexible spatula around the rim to help loosen the custard and invert onto ¼ cup caster sugar a small serving plate. Press the cut side of the fig halves in sugar to coat. Use 1 cup roasted skinned hazelnuts, a blow torch to caramelise the figs and serve with the custard. Garnish with roughly chopped chopped hazelnuts. NOTE The best place to find fresh fig leaves is a friendly neighbour’s tree. It’s worth the effort to source these as the flavour is incredible. THE NEFF AUSTRALIA COOKBOOK DESSERTS