- 60ml - castor sugar
- - castor sugar for dusting
- 2 - egg yolks
- 12.5ml - cornflour
- 30ml - melted butter
- 20ml - cake flour
- 250ml - milk
- 6 - phyllo pastry sheets
- 8 - ripe figs, quartered
- - CUSTARD:
Preheat the oven to 220°C.
Phyllo pastry dries out very quickly so it should be kept under a moist cloth while you are working with it. Use one sheet at a time, coating each one with butter and dusting with castor sugar. Cut the sheet into eight squares of equal size. Place four squares on top of each other to form a small stack and place on a greased baking sheet. Repeat this process with all the sheets of phyllo pastry until there are 12 stacks. Bake them for 5 minutes until golden brown. Set aside.
Prepare the custard:
Pour the milk into a saucepan and bring to just below boiling point. Beat the egg yolks and castor sugar until light and fluffy. Add the cake flour and cornflour and beat. Gradually add all the milk to the egg-yolk mixture. Once everything has been added, return the mixture to the saucepan in which the milk was heated. Beat with a whisk over a moderate heat until the custard is thick and smooth. Remove from the heat and allow to cool.
Place the figs on a baking sheet, cut sides facing down, and sprinkle castor sugar on top. Place under a preheated grill for 5-6 minutes or until the figs have caramelised.
Place a phyllo pastry stack in the centre of four serving plates. Pour about 25-30ml custard over each one and place a few fig slices on top.
Repeat the process with the phyllo, custard and fig slices until there are three layers. Garnish with half a fig, drizzle fig syrup on top, sift icing sugar over and serve immediately.
The sweet, syrupy flavour of a fruity noble late harvest is a heavenly combination with this delicate dessert.
Words and image: Home magazine
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