Preheat oven to 160°C. Over a gentle heat, warm the milk and rooibos teabags to infuse. Remove from heat, allow to cool slightly, then remove teabags.Whisk together the eggs, sugar, salt and vanilla. Pour the warm milk into the egg mixture and beat well. Strain through a fine mesh sieve.Pour into 200ml capacity glass custard cups or ramekins. Place in a roasting tin and pour in hot water halfway up the dishes. Bake in the oven for 45 minutes or until an inserted skewer comes out clean.Allow to cool and refrigerate for 2 hours. Dust with icing sugar and cinnamon before serving.Text and image source: FairladyTo 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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