Rooibos custard creams

March 23, 2014

Serves 6

• 2 rooibos teabags
• 2 cups full-cream milk
• 2 eggs
• 1/3 cup castor sugar
• pinch of salt
• ½ tsp vanilla essence

To serve
• cinnamon
• icing sugar

1 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.

2 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.

3 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.

4 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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