Name: Rooibos custard creams
Prep time: 135 min
Cook time: 50 min
Total time: 185 min
Yield: 6 servings
Cuisine: Baking
Ingredients: 2 rooibos teabags; 2 cup milk full cream; 1/3 cup castor sugar; salt just a pinch; 1/2 tsp vanilla essence; 2 eggs; cinnamon ground; icing sugar

Recipe Disclaimer

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Ingredients (8)

2	rooibos — teabags
2 cup	milk — full cream
1/3 cup	castor sugar
	salt — just a pinch
1/2 tsp	vanilla — essence
2	eggs

TO SERVE:

	cinnamon — ground
	icing sugar

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Method:

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

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