A moreish custardy pud infused with the distinctive flavour of rooibos, complete with a delicious crunchy top.
Roobios crème brûlée
Recipe by Tick Tock Tea (www.ticktocktea.com)
GF V(vegetarian) MF
Serves: 12
Ingredients
- 24 egg yolks
- 2 eggs
- 375g caster sugar (plus extra for the topping)
- 500ml milk
- 2 litres double cream
- 8 Tick Tock Original Rooibos teabags
Method
- Preheat the oven to 110C and lightly grease 12 ramekins.
- Cream the egg yolks and eggs together with the caster sugar.
- Place the milk, cream and Tick Tock teabags in a saucepan and bring to just below boiling point. Do not bring to the boil! Remove from the heat and set aside to cool slightly. Discard the teabags.
- Pour a little of the milk mixture into the egg mixture and stir well. Then add the rest of the milk mix and stir to blend thoroughly. Strain the liquid through a fine sieve. Allow to cool completely, skimming off any foam on top.
- Pour the mixture into the prepared ramekins. Lightly spoon off any remaining foam on the tops of the brûlées. Then place in a roasting tin and fill with water to reach halfway up the sides of the ramekins. Bake for 1hr or until set.
- Remove from the oven and leave to cool. Once cool, refrigerate to chill completely. Dust each ramekin with caster sugar and use a blow torch (or grill) to brown the surface.
