Rooibos crème caramel

Name: Rooibos crème caramel
Yield: 6 servings
Cuisine: African
Ingredients: 250.00 ml castor sugar; 625.00 ml milk; 2.00 rooibos tea bags; 3.00 eggs beaten; 3.00 eggs yolks only, beaten

6 servings

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Dairy

By Food24 November 03 2009

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Ingredients (5)

250.00 ml	castor sugar
625.00 ml	milk
2.00	rooibos — tea bags
3.00	eggs — beaten
3.00	eggs — yolks only, beaten

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Method:

Preheat oven to 180&deg. 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.