Ingredients
Method
1.Preheat oven to 180°C.
2.Combine milk, pouring cream and tea leaves in a medium saucepan. Bring to the boil. Remove from heat and stand 10 minutes.
3.Meanwhile, melt 30g of the butter in a small frying pan over high heat. Cook figs with brown sugar, turning, for 2 minutes or until caramelised. Remove from heat.
4.Stir caster sugar and vanilla extract into milk mixture; return to the boil. Whisk eggs in a bowl. While whisking continuously, gradually add hot milk mixture.
5.Layer brioche and figs in a 2-litre (8-cup) ovenproof dish. Strain milk mixture over brioche; press brioche gently into mixture. Stand 5 minutes. Dot with remaining butter, sprinkle with 1 tbsp caster sugar.
6.Place dish in a roasting pan and add enough boiling water to come halfway up side of dish. Bake 30 minutes or until just set. Remove from water pan and stand 10 minutes. Serve topped with torn figs and drizzled with honey.
