Rooibos custard creams


rooibos,custard tarts,sweet,dessert,recipes,south

Ingredients 9
Servings 6
Time 00:15 + 2hr refrigeration time

Ingredients

  • 2
    rooibos teabags
  • 2
    cup
    full-cream milk
  • 1/3
    cup
    castor sugar
  • pinch of salt
  • 1/2
    tsp
    vanilla essence
  • 2
    eggs
  • TO SERVE:
  • cinnamon
  • icing sugar
 

Method

00:50
 

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: Fairlady

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.

 

Read more on: sweet  |  rooibos  |  dessert  |  south african  |  recipes
 

You might also Like

NEXT ON FOOD24X
 
 

24.com 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
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.