Rooibos crème caramel

Recipe from: 4/24/2002 12:00:00 AM
Ingredients 5
Servings 1


Serving Change
  • 250
    castor sugar
  • 625
  • 2
    Rooibos tea bags
  • 3
    eggs, beaten
  • 3
    extra egg yolks, beaten


Preheat oven to 180°. Place 125ml castor sugar into a pan. Heat until it dissolves. Pour caramel into 6 ramekins or teacups. Place milk and tea bags into a saucepan. Bring to the boil. Remove the tea bags. Mix remaining castor sugar, eggs and yolks together.
Pour boiling milk into the egg mixture, mixing well. Ladle into cups and place them into a baking dish filled with water that comes half way up the sides of the cups. Bake for 35 minutes.
Cool. To serve, unmould onto a plate and pour over the caramel left in the bottom of the cups.

Read more on: bake  |  dairy

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.