Preheat the oven to 160°C.Heat the cream, coconut and rooibos tea teabags in a saucepan. Remove it form the heat just before it starts to boil. Leave it to steep for 30 minutes. Strain it through a fine sieve.Place 4 ramekins in a deep oven dish that can act as a water bath.Whisk the coconut cream, egg yolks and xylitol together. Add in the strained tea mixture and whisk until smooth. Divide the berries between the 4 ramekins and pour the mixture on top. Once the ramekins are in the baking dish fill it up with enough water to come half way up the sides of each ramekin.Bake for 30-35 minutes or until the custard is set but still a bit wobbly. Allow it to cool and then place it in the fridge for at least 2 hours until cold.Sprinkle a thin layer of xylitol over each dessert and use a blowtorch to melt the sugar. It won’t caramelize much but the sugar will melt. Once the sugar hardens it is ready to serve. If you prefer, scatter some chopped nuts on top to add a bit more texture. Garnish with mint.TIP:You don’t need to add a layer of xylitol on top as the baked custard is delicious on its own as well. It is then very similar to pots de crèmeTIP:Do not blowtorch the custards for too long as the heat will melt the dessert too much and result in a watery liquid seeping out from it.Recipe reprinted with permission of Illanique van Aswegen.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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