"Although this recipe calls for fig leaves or bay leaves, it’s just as tasty with plain vanilla custard or yoghurt." - Benjamin Conroy, Forbidden Foods Chef
Serves: 4 | Prep Time: 15m | Cook Time: 25m
Creamed Rice: - 1 Cup Forbidden Rice (any variety) - 1 Cup pouring cream
Fig Leaf Anglaise: - Seeds from 1 vanilla bean - 4 fig leaves washed (Found all around Melbourne) - 1 cup cream - 1 cup milk - 4 egg yolks - ¼ cup caster sugar
Poached Pears: - ¼ Cup caster sugar - 2 pears - 2 star anise
Cook the Forbidden rice as per directions on the packet, strain and allow to cool.
Scrape the vanilla bean and add the seeds to the cream, set the pod aside for later.
Peel, halve and core the pear and place in a saucepan with ½ cup caster sugar, star anise Cinnamon and vanilla pod from earlier. Top up with water until the pears are just covered, set on medium heat and allow to simmer for 10-15 minutes or until tender.
Gently heat the fig leaves and milk and allow to infuse gently for 5 minutes, turn off and allow to sit. (Don’t worry if the mix splits it will come back together when the cream is added)
Strain the fig leaves from the milk and heat with the cup of cream and scraped vanilla beans.
Whisk the sugar with the egg yolks until pale and fluffy.
Pour in the heated vanilla cream and whisk to combine.
Cook over very low heat until mix begins to thicken taking care not to overcook, strain immediately into pouring jug.
To serve heat the creamed rice and spoon into bowls with half a poached pear, pour over Fig leaf custard.
Credit: Chef - Benjamin Conroy, Photography - Bianca Milani.