Fig leaf crème caramel with roasted figs

Put the milk and cream in a large pan over a medium heat, and stir until it starts to steam. Add the fig leaves, making sure they’re completely submerged. Warm for 1 min, then cover and remove from the heat. Set aside to infuse for 1 hr.

Butter 8 dariole moulds. Put the caster sugar in a small pan over a low heat with 2 tbsp water. Cook for 2 mins until dissolved. Turn up the heat and cook for 4-5 mins to an amber caramel, being careful not to stir too much. Divide between the moulds. Leave to cool. Put the moulds in a high-sided roasting tin.

Heat the oven to 160C/140C fan/ gas 3. Whisk the whole eggs, yolks and brown sugar together in a bowl. Reheat the infused milk until just warm, then gradually pour into the egg mixture, whisking constantly to create a thin custard, about 5 mins. Sieve into a jug, then pour into the moulds, leaving a little room at the top. Pour boiling water from the kettle into the roasting tin until it comes halfway up the moulds. Bake for 25 mins – there should still be a wobble in the centre. Remove from the oven and leave to cool for 5 mins, then carefully lift from the water. Put in the fridge to chill for 2-3 hrs.

About 30 mins before serving, heat the oven to 180C/160C fan/ gas 4. Put the halved figs on a baking tray and drizzle with the honey and 2 tbsp water. Roast for 20-25 mins until caramelised.

To serve, dip the caramels into hot water for roughly 20 seconds, then invert onto a serving plate. Put your thumbs on top of the mould, hold the rim of plate with your fingers, then give it one firm shake downwards to coax out the caramels. Serve with the figs.