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Rooibos crème caramel

Recipe from: 4/24/2002 12:00:00 AM
Ingredients 5
Servings 6


  • 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

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