Lightly butter 4 ramekins and place them in a deep roasting tray. Preheat the oven to 190°C/170°C fan/gas mark 5. Boil the kettle.
To make the custard, whisk the eggs, flour and sugar in a bowl until smooth, then add the vanilla paste, orange zest, grated ginger, milk and cream until well combined.
Cut each fig into 8 pieces. Arrange 4 segments into each ramekin and top with the custard mixture.
Pour the boiling water into the roasting dish so it comes up to two-thirds of the ramekins.
Scatter over the almonds and bake for 25 minutes.
Remove and serve straight away with some ice cream on the side.
Recipe by Jody Spencer
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