Rooibos tea brulée

Fairlady
6 servings
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Dairy

By Food24 November 03 2009
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Ingredients (6)

6.00 eggs — just the yolks
90.00 g icing sugar
500.00 ml cream
20.00 ml strong rooibos tea — black
2.00 ml vanilla — essence
caster sugar
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Method:

Beat eggs and sugar together.
Bring cream to boil, pour over egg mixture and pour into a saucepan. Stir over moderate heat for 3 minutes. Remove from stove and add tea and vanilla essence.
Pour into 6 cups or moulds and place in a roasting pan of water coming halfway up sides of cups or moulds (bain-marie).
Bake in the oven at 160 ºC for 25 minutes, or until set. Cool in bain-marie then chill in refrigerator.
Just before serving, cover with a film of castor or granulated sugar and place under a preheated grill until a fine, crackling golden crust forms.
Serve immediately.



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