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  • Desserts & Baking

    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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