Crème Catalan with Burnt Fig

Name: Crème Catalan with Burnt Fig
Yield: Serves 5
Cuisine: Australian
Ingredients: 100 g caster sugar; 13 ml Poorman’s orange syrup (we use Dryden Food & Wine brand); 2 figs; Boiling water, for baking; 6 large egg yolks; 13 ml Pedro Ximénez wine; 100 ml boiling water; 125 g caster sugar; 600 ml pouring cream; 125 ml (½ cup) milk; 1 vanilla bean, split lengthways, seeds scraped