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For the pastry cream, I infused the milk overnight with toasted fig leaves (~50g for 500g milk).
I was first turned on to it by Nicola Lamb's Substack, and Edd Kimber has recently done a post on it, too.
Edited to add:
It's the toasting of the fig leaves that takes it over the top for me, giving a grassy, coconutty flavour that is totally unexpected.
For the pastry cream, I infused the milk overnight with toasted fig leaves (~50g for 500g milk).
I was first turned on to it by Nicola Lamb's Substack, and Edd Kimber has recently done a post on it, too.
Edited to add:
It's the toasting of the fig leaves that takes it over the top for me, giving a grassy, coconutty flavour that is totally unexpected.
For the pastry cream, I infused the milk overnight with toasted fig leaves (~50g for 500g milk).
I was first turned on to it by Nicola Lamb's Substack, and Edd Kimber has recently done a post on it, too.
