Serves 4-6

  • 6 egg yolks
  • 90g caster sugar
  • 1 vanilla pod, split and seeds scraped
  • 500ml cream
  • 6 figs, halved lengthways
  • 2 tablespoons brown sugar


Preheat the oven to 175°C fan-forced.

Add the egg yolks, 65g of the sugar and vanilla seeds to a bowl and mix on high with a hand-held blender until light, fluffy and pale.

Add the cream and vanilla pod to a medium saucepan and bring to the boil, then take off the heat.

Pour the cream over the egg and sugar mix and combine well. Pour the mixture into ramekins, leaving a 1.5cm gap at the top, and place inside a large baking dish. Pour in 2cm of hot water to create a double boiler, cover with foil and bake for 25–35 minutes, depending on the depth of your ramekins – to check, give them a gentle shake, they should be firm with a little wobble in the centre. Remove from the water bath and set aside to cool before refrigerating – these need to be properly chilled right through or they will melt when you torch the remaining sugar, so refrigerating overnight is ideal.

When ready to serve, preheat the barbecue on high. Sprinkle the figs with the brown sugar and char on the grill until soft and caramelised.

Sprinkle about 2 teaspoons of caster sugar evenly over each ramekin and caramelise with a blowtorch until golden and glassy. You can also place a large kitchen spoon on the burners until it’s glowing red (make sure you hold the handle with a tea towel), then place the hot spoon gently on top of the sugar until the desired caramel has formed.

Serve each with a few pieces of charred fig.

The Blue Ducks in the Country by Darren Robertson and Mark LaBrooy

Professional chefs and farmers-in-training, Darren Roberston and Mark La Brooy share more than 90 delicious recipes, based on their experiences and adventures at their farm café in Byron Bay. Pan Macmillan $39.99

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