9 small fresh figs
2 #7 eggs (large)
1 #7 egg yolk
¾ cup milk
¾ cup cream
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ cup caster sugar
50 grams dark or white chocolate, roughly chopped
1½ cups frozen raspberries
Grease 9 holes in a ½ cup-capacity muffin tin and line each hole with baking paper.
Bring the paper up above the sides of the tins to contain the liquids and make sure there are no holes in the paper.
Preheat the oven to 170˚C.
Whisk the eggs and the egg yolk in a large heatproof bowl until light and foamy. Put the milk, cream, vanilla, cinnamon, nutmeg and sugar in a saucepan and bring to just below the boil. Gradually whisk into the eggs then cool for 5 minutes.
Break the croissants into large pieces and combine with the custard until well soaked.
Divide half of the croissant mixture between the tins and top with a few raspberries and chocolate. Place a fig in the centre and pack the remaining croissant mixture around the outside of it to keep the fig sitting upright. Top with raspberries and chocolate and spoon any custard left in the bowl over the top.
Bake for about 25 minutes or until the cakes are puffed and golden and the custard is set. Best served just warm or at room temperature on the day of making. Makes 9
Tip: When lining small tins, I find it easier if you scrunch the paper up first then press it into the tins.
If only large figs are available, you will only need to use half a fig in each cake.